Chicken Quesadillas

Crispy tortillas filled with seasoned chicken, black beans, and melted cheese, served with fresh salsa and lime wedges for a quick and satisfying meal.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.58/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• savory
• spicy
• comfort food
• kid-friendly
• sauté

Ingredients

• 8 ounce chicken breast (boneless, skinless, cooked and shredded)
• 0.5 cup black beans (rinsed and drained)
• 0.25 cup yellow onion (finely diced)
• 0.5 teaspoon chili powder
• 0.25 teaspoon ground cumin
• 0.25 teaspoon salt
• 0.25 cup fresh cilantro (chopped)
• 4 flour tortillas (8-inch)
• 1 cup Monterey Jack cheese (shredded)
• 1 tablespoon vegetable oil
• 0.5 cup prepared salsa
• 1 lime (cut into wedges)

Instructions

1. In a medium bowl, combine the shredded cooked chicken breast, rinsed and drained black beans, finely diced yellow onion, chili powder, ground cumin, salt, and chopped fresh cilantro. Mix well.
2. Lay two flour tortillas on a clean surface. Sprinkle 1/4 cup of shredded Monterey Jack cheese on one half of each tortilla. Top with half of the chicken and bean mixture, then sprinkle another 1/4 cup of cheese over the mixture.
3. Fold the tortillas in half, pressing gently.
4. Heat 1/2 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place the two quesadillas in the skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted.
5. Repeat with the remaining tortillas and filling. Cut each quesadilla into wedges.
6. Serve immediately with prepared salsa and lime wedges.

Notes

You can use a rotisserie chicken to save even more prep time for the shredded chicken breast.

Nutrition (per serving)

• Calories: 615
• Protein: 45.2 g
• Carbohydrates: 44.5 g
• Fat: 30.1 g
• Fiber: 6.8 g
• Sodium: 1280 mg
• Saturated Fat: 11.2 g
• Sugar: 5 g
• Cholesterol: 135 mg