Sheet Pan Chicken Chile and Cheese Quesadillas

INGREDIENTs

Quesadilla Mix

• 4 cups cooked shredded (or chopped) chicken breast

• 2 cups shredded jack cheese

• 1 cup shredded sharp white cheddar cheese

• 4 oz Mild Ortega green chiles (or similar)

• 1/4 cup finely chopped green onions (Approximately 2 green onions)

• 1 teaspoon Kosher salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon onion powder

• 1/2 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon chili powder

• 1/2 teaspoon dried oregano

Other

• 12 flour tortillas or High-Fiber Olé tortilla wraps

• Avocado oil (or Olive oil)

• Guacamole, sour cream, salsa, green onion, and cilantro (for garnish)

INSTRUCTIONs

1. Preheat your oven to 425 degrees F.

2. Combine all quesadilla ingredients in a large bowl and mix well.

3. Drizzle avocado oil or olive oil on a large baking sheet. Line sheet with three tortillas on each long side of the baking sheet, each tortilla hanging half way over the edge. Lay one tortilla on each short side of the pan (hanging over the edge), and two tortillas in the middle of the sheet pan. (See video above for detailed instruction)

4. Lay your mix in the middle of the tortillas and flatten into a rectangle.

5. Place two more tortillas slightly overlapped on top of your mix, directly in the middle. You should have used all 12 tortillas now. Now wrap your tortilla edges inward like a present.

6. Brush with more avocado oil and sprinkle with a pinch of kosher salt. Bake for 25-30 minutes until golden brown. Turn tray half way through to brown evenly.

7. Remove from oven, slice into 8 squares and serve with garnishes. Enjoy!