The Good Dish Rotisserie Chicken Quesadillas on a Sheet Pan
1 Yellow onion, chopped
1 Red bell pepper, seeded and chopped
1 Green bell pepper, seeded and chopped
2 Cloves garlic, minced
1 tablespoon Chili powder
1 teaspoon Ground cumin
1 can Pinto beans, 15-ounce, drained and rinsed
1 Rotisserie chicken, shredded
8-10 Flour tortillas, large, 10-inch
2 cups Mexican cheese blend, shredded
3 Scallions, thinly sliced and divided
Sour cream, to serve
Pico de Gallo, to serve
Guacamole, to serve
Kosher salt, to taste
Black pepper, freshly ground, to taste
Preheat the oven to 425 degrees F. Grease a sheet pan with olive oil.
Heat a large sauté pan over medium-high heat with olive oil. Add the onion and bell peppers and allow to cook until softened, 4 to 5 minutes. During the last minute of cooking add the garlic, chili powder and cumin. Add the pinto beans and stir to coat in the spices and to warm through, another minute or two. Season with salt and pepper.
On the prepared sheet pan, lay six tortillas around the perimeter with about half of each tortilla hanging over the side. Place another one or two tortillas in the center to cover the pan completely. Top with the rotisserie chicken, veggie bean mixture, cheeses and half of the scallions.
Place another tortilla or two on top and in the center of the sheet pan mixture, then fold each of the tortillas on the edge of the sheet pan over the filling to seal. Brush the top of the tortilla with olive oil and season with salt. Place a second baking sheet on top of the quesadilla to secure the tortillas in place.
Bake for 30 minutes until the tortillas are starting to get golden, but the tortilla can hold its shape.
Remove from the oven, sprinkle with the remaining half of the scallions. Slice and serve with sour cream, pico de gallo and guacamole.
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Looking for a recipe for that leftover rotisserie chicken? Try this sheet pan quesadilla recipe tonight, and get the most out of your leftovers.
Prep time: 15 minutes
Cook time: 35 minutes