SHEET PAN QUESADILLAS

Heat 3 tablespoons of the olive oil in a large deep skillet over medium high heat.  Add the onions and peppers and cook, stirring frequently, until they are soft and fragrant, about 10 minutes.  You can add ¼ cup of water to the pan when they begin to get soft to speed up the cooking process.  Continue cooking until the moisture is all absorbed, and peppers and onions are very soft and lightly caramelized.

Add the chicken and Cajun seasoning to the pan and cook, stirring until everything is evenly coated.  Remove from heat and set aside.

Spread ¼ cup of the olive oil in a 10” x 15” sheet pan.  Place 6 of the tortillas in the pan so that half of the tortilla is in the pan and the other half is hanging over the edge.  Tortillas should be overlapping and the bottom of the sheet pan should be completely covered.

Spread 2 cups of the cheese over the tortillas (only the part that is inside the pan). Top the cheese evenly with all of the chicken and pepper filling, followed by the black beans, corn, salsa, and the remaining 2 cups of shredded cheese.

Fold in the ‘flaps’ of tortilla that are hanging over the edge of the pan.  There will be an area in the center where the filling is still exposed.  Place the last tortilla over the center to cover completely (if your sheet pan is very large, you may want to add 2 more tortillas to cover the opening). Spread the remaining ¼ cup of olive oil over the top of the tortillas.

Place another sheet pan on top of the quesadillas and press to flatten everything to an even thickness.  Place the quesadillas (leaving the second sheet pan on top) in the preheated oven and bake for 20 minutes.  Remove the top sheet pan and bake for 5-7 minutes more until the tortillas are golden brown and crispy.

Let sit for 10 minutes.  Slice and serve with sour cream on the side and garnish with cilantro.