Ingredients:

  • 9 large flour tortillas (10-inch burrito size)
  • 3 tbsp unsalted butter, melted
  • 3 cups cooked chicken breast, shredded
  • 1 cup black beans, rinsed and dried
  • 1 cup frozen corn, thawed
  • 1 large bell pepper, finely diced
  • 1/2 red onion, finely diced
  • 2 tbsp low sodium taco seasoning
  • 4 cups shredded Monterey Jack and Sharp Cheddar cheese blend
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Preheat your oven to 425°F (218°C). Generously brush one 18x13 inch rimmed baking sheet with half of the melted butter.
  2. Arrange 6 tortillas around the perimeter of the pan so that about half of each tortilla hangs over the edge. Place 1 or 2 tortillas in the center to cover any remaining gaps.
  3. In a large mixing bowl, toss the shredded chicken with taco seasoning, diced bell peppers, red onions, black beans, and corn until evenly coated.
  4. Spread 2 cups of the shredded cheese evenly over the bottom layer of tortillas to create a moisture barrier.
  5. Layer the chicken and vegetable mixture over the cheese, then top with the remaining 2 cups of cheese and chopped cilantro.
  6. Fold the overhanging edges of the tortillas back toward the center. Place the final 1-2 tortillas on top to fully enclose the filling. Brush the top tortillas with the remaining melted butter.
  7. Place a second 18x13 inch baking sheet on top of the quesadilla to compress it. Bake for 15 minutes until the exterior is golden brown and the cheese is molten.
  8. Remove the top baking sheet and bake for 5 more minutes until the top is golden and crackling. Remove from oven, let rest for 5 minutes, and use a pizza cutter to slice into geometric squares or triangles.