An easy sheet pan recipe for quesadillas, perfect for weeknight dinners. Features shredded chicken, spinach, Mexican cheese, black beans, and corn, all baked between layers of flour tortillas until golden brown.
1. Preheat oven to 425 degrees.
2. In a large bowl combine shredded chicken, spinach, cheese, beans and corn. Mix until well combined.
3. Lightly spray a baking sheet with oil spray and lay out your burrito tortillas. Overlap them around the perimeter of the pan so that half of the tortillas overhang the rim, with two additional tortillas layered in the center so that the entire bottom surface of the pan is covered.
4. Pour in your filling and spread out evenly. Lay two more tortillas in the center and then fold the overhanging tortillas in until completely covered. Layer the top with another sheet pan and then weigh it down with a large pot.
5. Bake for 25 minutes and then remove the pot and 2nd sheet tray. Let bake for 5 more, until the top is golden brown.
6. Remove and let cool 5 minutes before cutting.
