Ingredients:
- 3 cups of diced rotisserie chicken
- 3 cups of shredded cheese
- 1/2 red onion, finely diced
- 1 can of black beans, drained and rinsed
- 1 cup of salsa
- 1 cup mixture of half sour cream and half mayonnaise
- 2 tbsp of jarred jalapenos, finely chopped
- 3 tbsp of Spyce Girlz Taco Seasoning
- 1 stick of melted butter (for brushing)
- 1 pack of large flour tortillas (we used 8 tortillas but it depends on the size of your pan!)
- Optional: Salsa or sour cream for dipping
Instructions:
- Preheat your oven to 350°F.
- First, you will be making your quesadilla mixture. Add your chicken, cheese, onion, beans, salsa, sour cream mayo mix, jalapenos, and Spyce Girlz Taco Seasoning into a large bowl. Mix well until all ingredients are evenly distributed. Set aside.
- Brush one of your cookie sheets with melted butter (you'll need a second cookie sheet for later!). Arrange tortillas on the sheet, overlapping slightly to cover the entire surface.
- Evenly distribute the quesadilla mixture across the top of the tortillas.
- Spread the quesadilla mixture over the tortillas. Place a tortilla (or 2 if needed) in the center on top of the mixture. Fold the edges of the surrounding tortillas over the top tortilla(s), creating a layered, sealed wrap (much like our Crunchwrap Supreme recipe!). Brush the top with the remaining melted butter.
- Place a second cookie sheet on top of the layered tortillas to help press everything together and ensure even cooking. Bake in the oven for 25-35 minutes, or until the top is golden brown and the cheese is melted.
- Remove the top cookie sheet and allow the quesadilla to cool slightly for 10 - 15 minutes. Use a pizza cutter or sharp knife to cut into squares. Enjoy!
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