SHEET PAN CHICKEN QUESADILLAS

featuring

Elda’s Kitchen Honey Ginger and Soy Cooking & Grilling Sauce

 Quick, simple, and packed with gourmet flavor, this easy sheet pan chicken quesadilla recipe is fun for lunch, dinner, or a snack spread! This recipe is for a medium quesadilla (about 6 palm-sized slices), but can easily be doubled or halved to suit your needs!

 

Ingredients

1/2 stick of butter, melted

1/2 cup Elda’s Kitchen Honey Ginger and Soy Cooking & Grilling Sauce

At least 1 and 1/2 cups of Chicken, shredded or chopped (pre-cooked)

A pack of your favorite medium-large tortillas

1 and 1/2 cup of your favorite shredded cheese

 

Optional fillings

1/2 can Hatch green chilis, diced

1/2 can olives, sliced

1/4 cup tomato, diced

1/4 cup red pepper, diced

3 tablespoons jalapeño, diced

Optional Toppings

Guacamole

Sour cream

Salsa

Queso

Bite Size Nachos

 Directions

Preheat oven to 400 degrees Fahrenheit.

In a large skillet over medium high heat, pour 1-2 tablespoons of melted butter to coat. Once heated, add chicken and spread with spoon. Add 1/2 cup of Elda’s Kitchen Honey Ginger and Soy Cooking & Grilling Sauce. Mix to coat and heat through. Once warmed, remove from heat.

Use melted butter to coat a medium sheet pan. Take tortillas and layer over pan in a spiral. Tortillas should overlap the edge of the sheet pan. For reference, Brie used a small pan and it took 6 medium-large tortillas to cover sufficiently. 

Sprinkle 1/2 cup of cheese over tortillas to create a base. Add chicken mixture, spreading evenly over cheese and tortillas. Add your toppings and top with the rest of the cheese.

Fold the tortilla sides in and press firmly. Use one more tortilla to cover center. A few gaps in your corners are OK!

Brush melted butter over the top of the tortillas. Take a second sheet pan that is the same size as the pan you’re using to cook your quesadillas and press down hard to form a tight pocket (sheet pan – quesadilla – sheet pan). Once firmly pressed, place the 2 pans together into the oven and cook for 20 minutes. If you check and the top is not crisp, remove top pan and cook for additional time until top begins to turn gold/reaches desired crispness.

Let cool for a few minutes before removing top sheet plan. Cut, top with sour cream, salsa, guacamole or your favorite toppings and Enjoy!

  • If you make this recipe at home, be sure to share with us by tagging @eldas.kitchen on Instagram or @EldasKitchenSauces on Facebook!