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Cookie sheet quesadilla Recipe

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This recipe for Cookie sheet quesadilla, by , is from Jackie's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Jackie Fliss
Category:
Category:
Ingredients:  
Ingredients:  
2.5 cups shredded rotisserie chicken or diced chicken breast
1 cup roasted tomato salsa
1 (15 oz.) can black beans, drained and rinsed
1/3 cup sliced green onion
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1–3 teaspoons diced chiles in adobo
8 oz. shredded pepperjack cheese
kosher salt
fresh cracked pepper
10 (8 inch) soft taco flour tortillas
For serving:

pico de gallo
sour cream
salsa verde
Directions:
Directions:
Heat oven to 425 degrees.
In a large bowl combine chicken, salsa, black beans, green onions, cumin, garlic powder, chili powder, chiles in adobo, shredded cheese and a large pinch of salt and pepper.
Spread about half a cup of the filling on one half of a tortilla. Fold tortilla in half and place on a baking sheet. Continue with remaining tortillas until filling is gone.
Bake quesadillas for 10-14 minutes or until the tortilla is crispy and starting to turn dark golden brown.
Slice each quesadilla into thirds and serve with pico de gallo, sour cream and salsa verde.
Number Of Servings:
Number Of Servings:
6 - 10

 

 

 

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