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Quesadillas · Chicken and Black Bean

Chicken and Black Bean Quesadillas

Leftover or rotisserie chicken, black beans, a little cumin and plenty of melty cheese make a filling lunch that comes together in 20 minutes.

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Prep
10 min
Cook
16 min
Total
26 min
Serves
4 · 4 quesadillas
Level
Easy

Ingredients

  • 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

Steps

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

Tip: Cheese on both the bottom and top of the filling acts like glue, so nothing falls out when you flip.

Tip: Use leftover grilled or roasted chicken. Raw chicken must be cooked to 165°F (74°C) before it goes in.

Storage: Refrigerate up to 3 days. Reheat in a dry skillet or a 375°F oven until hot, 165°F (74°C) in the center.

Estimated nutrition per serving: 650 calories · protein 46 g · carbohydrates 51 g · fiber 8 g · sugars 3 g · fat 29 g (saturated 14 g) · sodium 1,200 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.