Sheet Pan Chicken Quesadilla

2017 Recipe Challenge entry submitted by Shauna Havey


Serves 4-6
2 cups cooked chicken, shredded
2 tbsp. plus one tsp. Healthy Solutions Authentic Chili/Tacos
4 oz cream cheese
1- 7oz can diced green chilies
¼ cup chicken broth
Cooking spray
4 burrito sized tortillas
1½ cups Monterey Jack cheese, grated, divided
½ cup cheddar cheese, grated
¼ cup cilantro, chopped
Sour cream and salsa for topping


Place the cooked chicken into a skillet with 2 tbsp Authentic Chili/Tacos spice blend, cream cheese, green chilies, and chicken broth. Heat and stir just until combined. Pre-heat oven to 400℉. Spray an 8" X 12" rimmed baking sheet with cooking spray. Place two of the tortillas onto the pan. They will cover all but the very corners of the sheet pan. Scoop the chicken mixture onto the tortillas and spread it out evenly, all the way to the edges of the pan. Top the chicken with 1 cup of the Monterey Jack Cheese. Place the remaining 2 tortillas on top and tuck the edges in. Top with the remaining Monterey Jack and cheddar cheese. Sprinkle the remaining 1 tsp. Authentic Chili/Tacos over the quesadilla, then bake for about 12 minutes, just until the cheese is melted and the quesadilla is heated through. 
Remove the quesadilla from the oven and top with fresh cilantro. Cut the quesadilla into 12 squares. Dollop with sour cream and salsa, if desired.

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