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Giant Street Corn Chicken Quesadilla

Serves 10
instagram.com

Giant Street Corn Chicken Quesadilla

instagram.com
Serves 10

Directions

  1. 1Heat oven to 425 degrees with a rack in the middle and spray a sheet pan with olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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