Mexican 15 min

Chicken and Black Bean Quesadillas

Name: Chicken and Black Bean Quesadillas
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 large flour tortillas; 2 cups cooked chicken, shredded; 1 can (15 oz) black beans, drained; 2 cups shredded pepper jack cheese; 1 cup frozen corn, thawed; 1 teaspoon cumin; 1 teaspoon chili powder; Salt to taste; 1 tablespoon butter; Sour cream, guacamole, and salsa for serving

quickhigh-proteinone-pan

Ingredientsfor 2

520

Cal

38g

Protein

46g

Carbs

22g

Fat

14 large flour tortillas
22 cups cooked chicken, shredded
31 can (15 oz) black beans, drained
42 cups shredded pepper jack cheese
51 cup frozen corn, thawed
61 teaspoon cumin
71 teaspoon chili powder
8Salt to taste
91 tablespoon butter
10Sour cream, guacamole, and salsa for serving

Order ingredients on Instacart

Instructions

1
Mix shredded chicken with black beans, corn, cumin, chili powder, and salt in a bowl.
2
Heat a large skillet or griddle over medium heat. Add a small pat of butter and let it melt. Place one tortilla in the pan. Sprinkle one side with ½ cup cheese, add a quarter of the chicken mixture, and top with more cheese. Fold the tortilla in half.
3
Cook the quesadilla 2–3 minutes until the bottom is golden and crispy and the cheese is beginning to melt. Carefully flip and cook another 2 minutes until the second side is golden and the cheese is fully melted. The double layer of cheese acts as the glue that holds the filling inside.
4
Remove and let rest 1 minute before cutting into 3 wedges with a pizza cutter or sharp knife. Resting allows the cheese to set slightly so the filling doesn't spill out. Serve with sour cream, guacamole, and salsa.