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Ingredients of Chicken & Black Bean Quesadillas
- You need 4 (10 inch) of flour tortillas.
- Prepare 1 tbs of olive oil.
- You need 1 tbs of melted butter - divided.
- You need 2 cups of cooked chicken breast - 1/4 inch cubes.
- You need 1 (14.5 oz) of can black beans - drained & rinsed.
- You need 1/8 tsp of chili powder.
- You need 1/8 tsp of cumin.
- Prepare 2 cups of shredded Cheddar Jack cheese.
- You need 4 slices of American cheese.
- You need of For the quesadilla sauce.
- It's 1/4 cup of mayonnaise.
- You need 2 tbs of chunky salsa (any heat).
- You need 1/4 tsp of granulated sugar.
- You need 1/4 tsp of paprika.
- It's 1/8 tsp of ground cumin.
- You need 1/8 tsp of chili powder.
- Prepare 1 pinch of salt.
- Prepare 1 pinch of cayenne (optional).
Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California Go international with Chicken Shawarma, or stick with more traditional flavors in dishes like Chicken and Broccoli Casserole or Chicken Potpie. Kid-friendly favorites like BBQ Chicken Pizza are included, or keep it fancy for a date night in with Chicken Scaloppine with Broccoli Rabe. These quick chicken dinners recipes are perfect for a stress-free weeknight meal, and make enough so that you can have leftovers for lunch.
Chicken & Black Bean Quesadillas instructions
- Mix all ingredients for the quesadilla sauce in a small bowl. Set aside..
- Heat a large (12") skillet over medium heat. Add oil, chicken, and black beans. Sprinkle with 1/8 tsp each cumin and chili powder. Stir to combine. Cook until heated through stirring frequently. About 5 minutes. Set chicken mixture aside. Wipe skillet clean. Return to heat..
- Brush one side of one flour tortilla with 1/4 of the melted butter. Place in skillet buttered side down..
- Sprinkle half cup of shredded cheese over one half of the tortilla. Tear one slice American cheese into pieces, scatter over shredded cheese..
- Top cheese with 1/4 of the chicken mixture. Spread 1/4 of the quesadilla sauce on the other half of the tortilla..
- Cook open-faced until cheese is mostly melted. Carefully fold sauce half of tortilla over chicken/cheese half. Press together with spatula. Continue cooking 2 minutes..
- Carefully flip quesadilla. Cook 2 minutes more on second side. Repeat process with remaining quesadillas..
- Keep finished quesadillas warm while cooking the others by placing on a cookie sheet in a 200°F oven. Cut and serve alone or with additional toppings..
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