Try this Chicken Chili Sheet Pan Quesadilla recipe, or contribute your own.Suggest a better description
Preheat the oven to 450 degrees F.
Brush a half sheet pan or rimmed
cookie sheet with half of the butter.
Arrange 2 tortillas along the longest
side of the sheet pan with half
hanging over the rim; repeat with the other
long side of the pan. Place one tortilla, also
half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of
the sheet pan is covered.
Sprinkle evenly with half of the shredded cheese, all of the chicken, taco
seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and
spread evenly. Top with the remaining cheese.
Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the
overhanging tortillas so that the filling is completely covered. Brush with the
remaining butter, top with another sheet pan and press down firmly.
Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25
Carefully remove the top sheet pan. Slice the quesadilla into squares and serve
with avocado, sour cream, lime and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (929g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1963 (73%)|
|Amt Per Serving||% DV|
|Total Fat 218.1g||291 %|
|Saturated Fat 134.4g||672 %|
|Monounsaturated Fat 64.2g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 645.9mg||199 %|
|Sodium 4965.6mg||171 %|
|Potassium 1341.8mg||35 %|
|Total Carbohydrate 48.6g||14 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 40.7g|
|Protein 139g||199 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2672
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