✨Recipe✨Ingredients 10 burrito size tortillas 2 tbs olive oil or olive oil spray 1 medium red onion chopped 1 red pepper chopped (or color of your choice) 4 cups cooked shredded chicken (I used Rotisserie) 1 1/4 tsp chili powder 1 1/4 tsp ground cumin 3/4 tsp smoked paprika 1 1/4 tsp granulated garlic 3/4 tsp salt 1/2 tsp pepper 1 (15 oz) can black beans (drained and rinsed) 1 (15.5 oz) can corn (drained) 10 oz of jarred taco sauce or to your liking 3 cups Mexican Shredded cheese Guacamole, pico de gallo, sour cream for serving Directions Preheat the oven to 425°F. Generously brush oil (or spray) on the bottom of an 11" x 13" baking sheet. In a large bowl, combine onions, peppers, black beans, corn, chicken, and spices. Stir until combined. Adjust seasoning to taste. Add a bottle of taco sauce and sur to combine. Line the perimeter of the well-greased sheet pan with 8 tortillas. Allow tortillas to overhang around the perimeter of the sheet pan so that half of each tortilla hangs over the rim of the pan. Add two additional tortillas in the center of the pan so that the entire bottom surface of the pan is covered. Spread the chicken filling evenly over the tortillas. Top the chicken mixture with an even layer of cheese. Place two tortillas overlapping in the center of the pan on top of the chicken mixture. Fold the overhanging tortillas back towards the center until all of the chicken filling is covered. Brush (or spray) the tops of the tortillas. Place another large baking sheet on top of the quesadilla to weigh it down. Transfer the baking sheets to the oven and bake for 20 minutes. After 20 minutes, remove the top baking sheet and bake for 5 additional minutes, or until the tortillas are lightly golden. Remove from oven and let rest for 5 minutes before slicing. Slice the quesadilla into squares and serve warm with your desired toppings #familytime #mealprep #easyrecipe