Quick Chicken & Black Bean Quesadillas
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
2-8
ingredients
- 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
- 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.
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Reviews
-
Made this for cinco de mayo- Ole! I combined the ingredients here with the technique from another recipe-- I threw the beans and all the spices (except the cayanne- too much heat for me) into the blender to make a spread...then cooked a large chicken breast and shredded it--Very good lots of flavor-- and realy was fast and easy to prepare.
-
OMG! This was fabulous! Everyone loved it. As another reviewer said, I mashed some of the black beans (excellent idea), and I didn't have seasoned salt, so I didn't use that. I made this in a round, glass, pie plate that my round tortillas fit perfectly. I cooked it in my Cuisinart convection oven for 10 mins. @ 350. I have already put the ingreds. for this on this week's shopping list as everyone is already asking me to make it again. Many thanks, Elizabeth, for this wonderful recipe!
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RECIPE SUBMITTED BY
Elizabeth H.
Albuquerque, New Mexico