Sheet Pan Quesadillas with Jalapeno Ranch Dip
Quesadilla fans will love this recipe. It’s a giant quesadilla made right onto a sheet pan, stuffed with chicken, veggies, beans, bacon and cheese. If that isn’t enough, it’s then baked, cut into squares and served with a spicy and creamy jalapeno ranch.
Ingredients
- 2 tablespoons olive oil
- ½ onion, diced
- 1 large red bell pepper, diced
- 1 large jalapeño pepper, diced
- 5 garlic cloves, minced
- 4 cups cooked and diced chicken
- 2 cans pinto beans
- ¼ cup Scissortail Farms Cilantro
- ½ pound Bar-S Bacon, cooked and crumbled
- 12 (10-inch) flour tortillas
- 1 cup Hiland Sour Cream
- 2 cups shredded Monterey jack or pepperjack cheese
- 1 tablespoon Hiland Butter
- Ace in the Bowl Salsa
- In a saute pan, cook onion, bell pepper, jalapeno pepper and garlic until tender. Add chicken, stirring and cooking to warm through. Add beans, cilantro and bacon, stirring to combine.
- Heat oven to 425 degrees. Spray a large sheet pan with nonstick cooking spray. Arrange tortillas on pan, overlapping and allowing tortillas to hang over edge. Spread sour crem over tortillas. Spoon chicken mixture over sour cream. Sprinkle cheese over chicken mixture. Pull tortillas toward center to cover filling. Add additional tortillas on top to close all gaps. Brush butter over tortillas.
- Place a clean, oiled baking sheet on top of tortillas. This keeps the tortillas from opening while baking. Bake 20 minutes. Remove top baking sheet. Place quesadillas back into oven and bake an additional 5 minutes. Cut into squares or triangles and serve with Ace in the Bowl Salsa.