Ingredients:

  • 9 large flour tortillas (burrito size)
  • 3 tbsp unsalted butter, melted
  • 3 cups cooked chicken breast, shredded
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 medium bell pepper, finely diced
  • 1/2 large red onion, finely diced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 3 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Generously brush an 18x13 inch rimmed baking sheet with melted butter.
  2. Lay 6 tortillas around the edges of the pan so that half of each tortilla hangs over the side. Place one tortilla in the center to cover any exposed metal, ensuring there are no gaps.
  3. Evenly distribute half of the shredded Monterey Jack and Cheddar across the tortilla base. Layer on the shredded chicken, black beans, corn, diced bell pepper, and red onion. Sprinkle the cumin, smoked paprika, and chili powder evenly over the filling. Finish with the remaining cheese.
  4. Place one tortilla in the center over the filling. Fold the overhanging edges of the perimeter tortillas back toward the center to enclose the filling. Brush the entire top surface with the remaining melted butter.
  5. Place a second baking sheet (bottom side down) directly on top of the quesadilla to compress it. Bake for 15 minutes with the weight on.
  6. Remove the top baking sheet and bake for an additional 5 minutes, or until the top is golden brown and crispy. Let rest for 5 minutes before slicing with a pizza cutter.