Easy Spicy Chicken Quesadillas

Submitted by SuzanneThePainter

"I know there are several recipes out there for this item, but my family swears by this one (we even served at Christmas Eve one year and it was a crowd pleaser). To make this recipe even faster, you can use the rotisserie chicken's from the grocery store, or in a pinch, poach the chicken breasts in salted water for 10-15 minutes."

 

• Ready In: 30mins
• Ingredients: 20
• Yields: 4 Quesadillas
• Serves: 4-6

ingredients

• 2 large skinless chicken breasts, cooked and shredded
• 1 teaspoon vegetable oil
• 1 green bell pepper, chopped
• 1 (16 ounce) can black beans (drained)
• 1 teaspoon lime juice
• 1⁄2 white onion, chopped
• 1 garlic clove, minced
• 1 large jalapeno pepper, chopped (leave the ribs and seeds in if you want this hot)
• 1 fresh ripe tomatoes, chopped
• 3 green onions, chopped (separate the whites and greens)
• 2 tablespoons chopped fresh cilantro
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon smoked paprika
• 6 fajita-sized flour tortillas
• 2 cups grated cheese (Colby jack, cheddar, whatever you prefer)
• poultry seasoning
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon smoked paprika
• 1⁄2 teaspoon ground red pepper
• salt

directions

1. In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
2. Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
3. To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
4. Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
5. Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
6. Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.

Reviews

[QuebecChef]

I can attest to this recipe. I had it prepared by SuzanneThePainter in person. It was grand!