Giant Street Corn Chicken Quesadilla
Serves 10
Directions
- 1Heat oven to 425 degrees with a rack in the middle and spray a sheet pan with olive oil.
- 2Mix the pulled chicken, drained corn, drained green chiles, whipped cream cheese, 2 cups of the shredded cheese, taco seasoning, garlic powder, and lime juice in a large bowl.
- 3Lay 6 tortillas around the edge of the sheet pan with half of each hanging over the rim, then place 2 in the center to cover the bottom, ensuring they overlap with no gaps.
- 4Spread the filling mixture evenly over the tortillas, stopping 1/2 inch from the edge, then sprinkle the remaining 2 cups of cheese on top.
- 5Place 2 tortillas in the center, fold the overhanging tortillas inward to cover the top, press down firmly, and brush the surface with melted butter.
- 6Set a second sheet pan on top and bake for 22 to 24 minutes, removing the top pan for the final 4 to 6 minutes of baking.
- 7Rest for 5 minutes, then cut into squares with a pizza cutter and finish with a drizzle of Mexican crema, cotija, Tajín, and a squeeze of lime.
Ingredients
- 3 cup rotisserie chicken, pulled
- 1 can fire-roasted corn, drained really well
- 1 can diced green chiles, drained really well
- 8 oz whipped cream cheese
- 4 cup mexican blend cheese, shredded
- 1 1/2 tbsp taco seasoning
- 3/4 tsp garlic powder
- 1/2 whole lime, juiced
- 10 whole flour tortilla
- olive oil spray
- 2 tbsp melted butter
- mexican crema (optional)
- cotija (optional)
- tajín (optional)
- lime wedge (optional)
Equipment
sheet panmixing bowlpastry brushpizza cutter