Chicken and Hatch Green Chile Sheet Pan Quesadillas


  • 8 large tortillas

  • Melted butter

  • 4 cups cooked chicken, shredded

  • ¼ cup sour cream

  • 1 cup Young Guns Flame Roasted Green Chile

  • Pinch of sea salt

  • Pinch of black pepper

  • Pinch of garlic powder

  • ¼ cup shredded Mexican cheese

  • Fresh chopped cilantro, for topping

  • Fresh Yucatan Guacamole and salsa for serving


  1. In a bowl, combine the chicken, sour cream, Young Guns Hatch Valley Green Chile, salt, pepper, garlic powder and cheese. Mix until fully combined.

  2. Lightly grease a baking sheet. Arrange tortillas overlapping around the perimeter of the pan so half of the tortillas hang over the rim. Put two tortillas in the center so the bottom is covered. 

  3. Spread the chicken filling evenly over the tortillas. Place 2 tortillas overlapping the center of the pan. Fold all the sides towards the center until all the filing is covered. Brush tortillas with melted butter.

  4. Place another baking sheet on top of the quesadillas to weigh them down. Bake at 425 for 20 minutes. Remove the top baking sheet and bake for 5 more minutes. 

  5. Garnish with fresh cilantro. Serve with salsa and Yucatan Guacamole. Enjoy