Spicy Sheet Pan Quesadilla

Quesadilla

• 5 large (12-inch) flour tortillas
• 150 g frozen corn
• 150 g canned black beans, drained and rinsed
• 300 g shredded rotisserie chicken
• 340 g Bothwell Habanero & Cracked Black Pepper Monterey Jack, shredded
• (reserve 75 g for topping)
• 5 g (½ tsp) paprika
• 5 g (½ tsp) garlic powder
• Seeded sliced Jalapeño
• Hot honey, for drizzling
• Gay Lea Sour Cream for dipping
• Salsa for side
• Cilantro for garnish

Quesadilla

1. Preheat oven to 400°F (204°C).
2. In a large bowl, mix shredded chicken, corn, black beans, paprika, and garlic powder.
3. Line a 13″x18″ sheet pan with 4 tortillas, overlapping to cover the base and allowing edges to hang over.
4. Spread the filling evenly, then sprinkle with 265 g Bothwell Habanero & Cracked Black Pepper Monterey Jack.
5. Place the 5th tortilla in the centre and fold over the edges to cover the filling
6. Top with sliced jalapeño and sprinkle on remaining 75 g of Bothwell Habanero & Cracked Black Pepper Monterey Jack
7. Bake for 12 minutes or until cheese is melted and top is golden.
8. Let rest for 3–5 minutes, then slice into squares.
9. Drizzle with hot honey and serve with salsa and sour cream.
10. Garnish with cilantro and serve hot.