Sweet Chili Quesadilla Recipes

Steps:

• Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
• Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
• Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
• Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
• Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
• Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.

Steps:

• Preheat the oven to 400°F. In a skillet, heat the oil over medium heat until simmering. Add the onions and cook for 5 to 7 minutes or until wilted. Add the beef to the skillet and cook for 7 to 10 minutes breaking the meat up with a wooden spoon until no longer pink, or until an internal temperature of 160°F has been reached. Remove the beef mixture from the skillet to a large bowl and let cool slightly. Add the Hidden Valley® Original Ranch® Sweet Chili Dressing to the beef mixture and stir until well coated. Place one tortilla on a parchment lined or oiled sheet pan. Spoon a fourth of the beef on top of the tortilla. Place another tortilla on top of that, then top with a fourth of the cheese and tomato. Repeat this three more times with the remaining ingredients. Bake the tortilla for 7 to 10 minutes or until the tortilla is crisp and the cheese is bubbly. Serve immediately. Drizzle with more Hidden Valley® Original Ranch® Sweet Chili if desired. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90°F).

Steps:

• In a large nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove and keep warm. In the same skillet, cook and stir the mushrooms, zucchini, carrot, garlic, chili powder, salt and pepper sauce until vegetables are tender. Stir in the tomatoes, cilantro and beef mixture., Spritz one side of each tortilla with cooking spray; place plain side up in a 15x10x1-in. baking pan coated with cooking spray. Spoon beef mixture over half of each tortilla; sprinkle with cheese. Fold tortillas over filling., Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes longer or until cheese is melted. Cut into wedges.