Sweet Heat Sheet Pan Chicken Quesadillas
A quick weeknight family comfort meal that brings the melty cheese and spicy, sweet heat flavor. They can be made simply – bake in the oven and serve – or dress them up with charred corn or roasted peppers.
Easy
Ingredients
Pico de Gallo Salsa (Makes 2 ½ cups)
- 2 cups diced fresh tomatoes
- ½ cup finely chopped white or sweet yellow onion
- ¼ cup seeded and finely chopped fresh jalapeño peppers
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 1 tablespoon olive oil (or avocado oil)
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Quesadillas
- 1 tablespoon oil
- 1 pound chicken, breast or thighs, diced
- ½ cup diced red onion
- 1 (1 ounce) package Carroll Shelby’s Sweet Heat Taco Seasoning
- ¼ cup water
- ½ cup diced red onion
- 8 tablespoons melted unsalted butter
- 10 large (10-inch) flour tortillas
- 2 cups shredded Monterey jack or Mexican blend cheese
- ½ cup cooked and drained black beans
- ½ cup chopped cilantro
- 2 tablespoons diced green chilies (or pickled jalapeños)
- 1 avocado, peeled and chopped, for serving
- ½ cup sour cream, for serving
- 1 lime, cut into wedges, for serving
Directions
- Preheat oven to 425℉.
- Make the salsa: In a medium bowl, combine the tomatoes, onion, jalapeño, lime juice, cilantro, oil, salt and pepper; mix well. Cover and place in the refrigerator to allow the flavors to combine for at least 15 minutes and up to overnight before serving. (Any unused salsa can be stored in a resealable container for up to 3 days.)
- Heat a large skillet to medium-high heat. Add the oil to the skillet and swirl to coat. Once the oil moves easily, add the chicken; cook and stir until the chicken is lightly browned and cooked through. Add the red onion; cook and stir for 1 minute. Stir in the Sweet Heat Taco Seasoning and water; bring to a boil. Reduce heat and simmer uncovered until the chicken is coated and the sauce thickens, 3 to 5 minutes. If necessary, add more water. Set aside until ready to use.
- Brush an 18x13-inch sheet pan with the melted butter. Arrange the tortillas: place one or 2 in the center of the pan; then arrange 3 tortillas along each long side, hanging halfway over the edges, and 1 tortilla on each short side of the pan, also hanging halfway over (these will be folded back up to cover the fillings). Sprinkle the cheese, black beans, cilantro, green chilies and chicken on the pan. Place 2 tortillas over the fillings in the middle of the pan and fold the overhanging tortillas over the fillings towards the center. Brush the tops of the tortillas with butter. Cover the tortillas with at least 1 extra sheet pan to press the folded tortillas down.
- Transfer the covered sheet pan to the oven and bake for 20 minutes. Remove the pans from the top of the quesadillas and bake for 5 minutes longer or until the tops are golden brown. Remove from the oven and cool for 2 minutes. Cut the tortillas into squares using a sharp knife or pizza cutter.
- Serve with chopped avocado, sour cream, lime wedges, and pico de gallo.
