Sheet Pan Quesadillas

Ingredients

• 2 Tablespoons unsalted butter, melted and divided
• 8 flour tortillas (10-inch)
• 3 cups shredded cooked chicken breast
• 2 cups shredded Mexican cheese blend
• 1 can black beans (15 oz), drained and rinsed
• 1 can diced tomatoes with green chiles (10 oz)
• 1 cup plain, fat free Greek yogurt
• ¼ cup sliced scallion whites
• ¼ cup chopped cilantro
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• Juice of 1 lime
• Salt and pepper to taste
• Sliced scallion greens, Mexican crema or sour cream, diced avocado, radishes, chopped cilantro, hot sauce, lime wedges.

Steps

1. 1

   Preheat oven to 450 degrees

2. 2

   Combine chicken, cheese, beans, tomatoes, Greek yogurt, scallion whites, ¼ cup cilantro, chili powder, cumin, lime juice, and season filling with salt and pepper to taste.

3. 3

   Brush baking sheet with 1 Tablespoon butter.

4. 4

   Arrange two tortillas along one long side of baking sheet, with half hanging over the rim; repeat on the other side. Arrange one tortilla at each end, overhanging, then place one tortilla in center of baking sheet to cover bottom.

5. 5

   Spread filling over tortillas. Place remaining tortilla in center on top of filling, then fold overhanging tortillas to completely encase filling, pressing down firmly. Brush tops of tortillas with remaining 1 Tbsp. butter.

6. 6

   Bake quesadillas until tortillas are crispy and filling is hot and melty, about 20 minutes.

7. 7

   Cut quesadillas into squares; top with garnishes.