Grilled Chicken and Chili Quesadillas on a Sheet Pan

Ingredients:

• 3 tbsp salted butter, melted
• 8 large wheat tortillas, like for burritos
• 4 cups grated cheddar
• 4 cups shredded grilled chicken
• 1 tsp taco seasoning
• 1 can (120g) diced green chili peppers, drained
• 1 cup canned corn, drained
• 0.5 cups chopped olives
• 0.5 cup salsa
• Submission Guidelines: 1 diced avocado, sour cream, 1 lime cut into eighths, and a few sprigs of fresh cilantro

Preparation:

1. Preheat oven to 230°C. Grease a rimmed baking sheet with half the butter.
2. Place two tortillas along the long side of the baking sheet, half overhanging the edge; repeat with the other long side. Place one tortilla, also overhanging, on each short side. Place one tortilla in the center, covering the entire bottom of the baking sheet.
3. Sprinkle evenly with half the shredded cheese, grilled chicken, taco seasoning, chili, corn, and olives. Spoon in the salsa and spread evenly. Top with the remaining cheese.
4. Place 1 tortilla in the center of the pan on top of the filling, and fold the overhanging edges of the tortillas over the filling. Brush with the remaining butter, place another inverted baking sheet on top, and press firmly. Bake until the tortillas are crisp and the filling is heated through, 20–25 minutes.
5. Carefully remove the top baking sheet. Cut the quesadillas into squares and serve with avocado, sour cream, lime, and cilantro.