Chicken Sheet Pan Quesadillas

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  Bacon, Center-Cut Pork
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  Green Onion (Scallion)
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  Bell Pepper
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  JalapeñO Pepper
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  Garlic(360g)
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  Chili powder(10g)
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  Cumin, Ground(5g)
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  fine sea salt and freshly-cracked black pepper
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  Chicken Breast, Grilled(454g)
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  Beans, Pinto, Canned, Drained
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  Sour Cream(227g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Cilantro, Fresh(60g)
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  Butter
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  Tortilla, Flour, 10-Inch
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  Mexican Blend Cheese(960g)

  Pre-shredded Mexican blend cheese. Any store brand works.

Instructions

1. 1Cook the bacon in a large sauté pan over medium heat for 8–10 minutes, stirring occasionally, until crispy. Transfer to a paper-towel-lined plate and set aside, leaving about 1 tablespoon of bacon grease in the pan.
2. 2Increase heat to medium-high. Add the white parts of the green onions, bell pepper, and jalapeño to the pan. Sauté for 5 minutes, stirring occasionally, until softened and beginning to brown at the edges.
3. 3Add the fresh garlic, chili powder, and ground cumin to the pan. Sauté for 2 minutes over medium-high heat, stirring frequently, until fragrant. Transfer the entire mixture to a large mixing bowl.
4. 4Crumble the cooked bacon into the bowl. Add the cooked chicken breast, pinto beans (drained), sour cream, fresh cilantro, and green parts of the green onions. Toss until evenly combined. Taste and adjust seasoning with salt and pepper as needed.
5. 5Heat oven to 425°F. Lightly brush a 13 × 18-inch sheet pan with melted butter. Arrange tortillas overlapping around the perimeter so half overhang the rim, then layer two tortillas in the center to cover the pan bottom. Spread the chicken filling evenly over the tortillas, followed by an even layer of the Mexican blend cheese. Layer two more tortillas overlapping in the center, then fold the overhanging tortillas toward the center to enclose the filling. Brush the top tortillas evenly with melted butter.
6. 6Place a second large baking sheet on top to weigh it down. Transfer to the oven and bake for 20 minutes at 425°F. Remove the top sheet and bake for 5 more minutes until the tortillas are golden brown.
7. 7Remove from oven and let cool for 2 minutes. Slice into 12 pieces and divide evenly into airtight containers while warm.