Sheet Pan Quesadilla

Prep Time: 10 minutes 

Cook Time: 15 minutes

Servings: 12

 

Ingredients

10 large CrepiniⓇ  Egg Wrap with Cauilflower
1 pound shredded chicken
1 cup (1 medium) red bell pepper, diced
8 ounces shredded Pepper Jack cheese
One 4 ounce can sliced black olives, drained
½ cup pickled sliced jalapenos
⅓ cup green onions, sliced

    Optional Toppings

    Salsa, Pico de gallo, sour cream, guacamole, cilantro

    Directions 

    1. Preheat oven to 400°F. Grease a 9-inch x 13-inch x 1-inch baking sheet with cooking spray.
    2. Place 6 Crepinis around the edges of the pan so that about one-third of each Crepini hangs over the side.
    3. Place another Crepini in the center. Make sure the baking sheet is completely covered.
    4. Top with shredded chicken, bell pepper, cheese, green chiles, olives, jalapenos, and green onions.
    5. Place three Crepinis over the center of the filling.
    6. Fold each Crepini that's hanging over the side towards the center. Spray the top lightly with cooking spray. 
    7. Place a second baking sheet on top of quesadilla (this helps it hold its shape).
    8. Bake until the edges start to become crispy, about 10 minutes.
    9. Remove baking sheet from top and continue baking until Crepinis are golden and crispy, about 5 more minutes.
    10. Slice into 12 rectangles and serve warm with your toppings of choice!