Sheet Pan Chicken Quesadillas

Ingredients:

Directions:

1. Preheat the oven to 425 degrees F. Set aside 2 baking sheets.
2. Chop the onion and bell pepper. Drain and rinse the black beans and corn. Slice the chicken. Set all ingredients aside.
3. Heat oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 3-4 minutes or until the onions are tender and translucent.
4. Add the chicken and stir to combine.
5. Add the chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir to combine. Continue to cook for 7-8 minutes or until the chicken is cooked through.
6. Add the black beans and corn. Stir to combine. Continue to heat for 2-3 minutes. Remove from the heat.
7. Spray one of the baking sheets with cooking spray. Place 6 tortillas around the edge of the pan, with the tortillas hanging about ½ way over the edge of the pan. Place one tortilla in the center to close the gap.
8. Add the filling to the sheet pan and spread evenly over the tortillas. Add the Monterey jack and cheddar cheese evenly over the top.
9. Place the last tortilla in the center. Carefully fold the other tortillas over the top, toward the middle of the baking sheet. Place the second sheet pan on top of the folded tortillas to help hold the tortillas together. Press down slightly.
10. Bake (keep the top baking sheet on the tortillas) for 20 minutes. Remove the top baking sheet and continue to bake for another 5-7 minutes or until the top is golden brown.
11. Remove from the oven and let sit for about 5 minutes to set. Carefully transfer to a cutting board and slice into squares.
12. Serve immediately, while still warm, with sour cream and guacamole (both optional) on the side. Refrigerate any leftovers. Enjoy!