Sprinkle with the two cheeses evenly over the meat mixture.

Add the filling: Evenly spread the meat mixture over the tortillas.

Place 1 tortilla in the bottom center gap.

Layer the bottom tortillas: Place 6 of the flour tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center.

Stir in the black beans and corn kernels and cook for an additional 2 minutes until the beans heat through. Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir well and cook for 5 to 7 minutes until the chicken is cooked through. Add the onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent.

Make the chicken filling: In a large skillet heat the olive oil.

Spray an 18×13-inch sheet pan with cooking spray.

Prep the oven: Preheat the oven to 425☏.

You can also use a pre-made seasoning like taco seasoning or even fajita seasoning.

Seasonings – A nice blend of smoked paprika, chili powder, cumin and garlic powder will season the meat perfectly.

Feel free to add in other veggies you prefer.

Veggies – I went with the traditional veggies for any Quesadilla recipe: onion, black beans, bell peppers and corn kernels.Cheese – You can really use your favorite shredded cheese, I decided to use Monterey Jack and Cheddar but a nice Mexican blend would work wonderfully.Tortillas – I used large tortillas, but feel free to use your favorite ones, just keep in mind that if they’re smaller, you might need a few more of them to fully fill the pan.You can also use chicken breasts or to save time, you can shred a rotisserie chicken! Chicken – I used boneless, skinless chicken breast cut into small pieces.If that’s you, then this is the right recipe for your evening! It takes an average of 45 minutes to have ready, with easy steps to follow, delicious ingredients and an absolutely decadent result once it’s ready to serve! Ingredient Notes I personally love having an easy and fun recipe to put together, especially on weeknights when all you want to do is crawl on the couch and watch something relaxing on TV. Perfect for busy weeknights or get-togethers!.Cut into squares and serve with sour cream and salsa.Who doesn’t love an easy weeknight recipe? Better yet, a sheet pan chicken dinner recipe?! Am I right? There’s something so satisfying to munch on this quesadilla with your favorite toppings, that will make your family want it every night! Remove from oven and set on a wire rack to rest 5 minutes.

Bake 30 minutes remove weight and top sheet pan and bake uncovered until tortillas are golden and crisp on top, about 15 minutes more. Place another sheet pan on top of wrap and top with an ovenproof weight (like a large cast-iron skillet).Place remaining tortilla in center to cover filling and coat tortillas with cooking spray.

Fold edges over filling starting with the tortilla at left center. Arrange 1 tostada in each corner and 1 in center. Using a slotted spoon, spread beef mixture over cheese to form an even layer. Sprinkle half of the cheddar and Monterrey Jack over tortilla base.Place 1 tortilla in center to fully cover pan. Working clockwise, place 2 tortillas along top of pan so they overlap to cover top edge then 1 at right center and 2 along bottom edge. Line the sheet pan with tortillas, starting by placing 1 at left center so half is on pan and half is on counter. Set prepared sheet pan so long sides are horizontal on countertop.Add cilantro, tomatoes, taco seasoning and lime juice and stir until combined. Add ground beef, stirring to break it up, until no longer pink, 8 to 10 minutes. Add onions, salt and pepper and cook, stirring occasionally, 10 to 12 minutes. Heat oil in a large Dutch oven over medium-high.Coat an 18 x 13-inch rimmed sheet pan with cooking spray.

Sheet pan crunch wrap