Recipe by Elizabeth H.
Quick, easy, and not too spicy! This scrumptious recipe conveniently makes use of items in your pantry. Great football or party food. Tested at high altitude.
Top Review by *kara*intn
These were a great quick dinner. I made them just by the recipe except that I threw in about 1/2 can of corn because I had it left over. I doubled the filling and put half of it in a plastic bag in the freezer. My 5 year old liked it, too.
- 1 (12 1/2 ounce) can premium chunk chicken, packed in water, drained
- 1 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 1 tablespoon chili powder
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon ground black pepper
- 1 (15 ounce) can black beans, drained
- 8 ounces shredded monterey jack pepper cheese or 8 ounces shredded colby-monterey jack cheese
- 4 flour tortillas
- nonstick cooking spray
- salsa, for dipping (optional)
- sour cream, for dipping (optional)
Directions See How It's Made
- Begin preheating oven to 375°F.
- Place chunk chicken in small bowl and flake lightly with fork.
- Combine spices in small bowl and sprinkle evenly over chicken.
- Toss well to coat.
- Set chicken mixture aside for 10 minutes.
- Place one tortilla on a baking pan.
- Spoon half the chicken mixture onto tortilla and spread evenly to within 1/4" of edge.
- Spoon half the can of black beans on top of the chicken and spread evenly.
- Sprinkle half the cheese on top of the beans, spreading evenly.
- Top fillings with another tortilla.
- Spray top tortilla lightly with non-stick cooking spray.
- Repeat process with two remaining tortillas and fillings.
- Bake at 375°F for 10-15 minutes or until tortilla edges are slightly crisp and center is warm.
- Remove from oven and allow to cool for 2 minutes.
- Using a pizza cutter, carefully cut each quesadilla into 4-6 wedges.
- If desired, serve with individual bowls of salsa and/or sour cream for dipping.
- Serves 2-3 as a meal, 4-8 as an appetizer.