Print: Chicken and Black Bean Quesadillas

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Chicken and Black Bean Quesadillas

Ingredients · Serves 4 · Prep 10 min · Total 26 min

2 cups cooked chicken, shredded (rotisserie works great)
1 can black beans, 15 oz, drained and rinsed
½ cup frozen corn, thawed (optional)
1 tsp ground cumin
½ tsp chili powder
¼ tsp kosher salt
2 cups monterey jack, shredded
4 flour tortillas, 10-inch
2 tbsp cilantro, chopped (optional)
salsa, and sour cream, to serve

Chicken and Black Bean Quesadillas

Steps

Stir the chicken, black beans, corn (if using), cumin, chili powder and salt together in a bowl.
Heat the oven to 200°F (95°C) to keep finished quesadillas warm.
Lay a tortilla flat. Sprinkle 1/4 cup cheese over half of it.
Spoon a quarter of the chicken mixture over the cheese, then add another 1/4 cup cheese and some cilantro on top.
Fold the empty half over and press it down gently. Repeat with the rest of the tortillas.
Heat a large nonstick skillet over medium heat. Cook 2 quesadillas at a time until golden on the bottom.
Flip and cook until golden, the filling is hot and the cheese has melted.
Keep them warm in the oven while you cook the second batch.
Cut into wedges and serve with salsa and sour cream.