1/2 cup salted butter, melted

Eight 10-inch flour tortillas

4 cups grated cheddar cheese

4 cups shredded cooked chicken

2 teaspoons Tex-Mex or taco seasoning

One 6-ounce can diced green chiles, drained

1/2 cup sliced black olives

1 cup frozen fire-roasted corn, thawed

1/2 cup jarred salsa

4 cups grated Monterey Jack cheese

For serving: 

Hot sauce

Sour cream

Diced avocado

Lime wedges

Cilantro leaves

1. Preheat oven to 450 degrees. Brush a sheet pan with one third of the melted butter.

2. Arrange one tortilla at each end of the sheet pan and 2 tortillas on each long side, letting one half of each tortilla hang over the side of the pan, and overlapping them as well. 

3. Place 1 tortilla in the center so the whole bottom of the pan is covered. 

4. Spread the cheddar all over the bottom, then sprinkle the chicken on top, getting both the cheese and the chicken out to the edges.

5. Sprinkle the Tex-Mex seasoning over the chicken.

6. Spoon the green chiles on top.

7. Evenly sprinkle on the black olives and roasted corn.

8. Add spoonfuls of salsa. 

9. Finally, sprinkle the Monterey Jack cheese in an even layer. 

10. Place the last tortilla right in the center, pressing lightly.

11. Fold in the two tortillas on either side so that they overlap the tortilla in the center.

12. Fold in the other four tortillas so you have a neat tortilla rectangle.

13. Brush the rest of the melted butter all over the tortilla surface. You want the finished product to be buttery.

14. Place a second sheet pan on top, pressing gently to anchor. Carefully place the whole setup in the oven and bake the quesadilla for 20-22 minutes.

15. Bake until the tortillas are golden and the filling is bubbling hot.

16. Cut the quesadilla into squares and serve with hot sauce, sour cream, avocado, lime wedges and cilantro.