Smoky Chipotle Chicken Quesadillas
Crispy golden flour tortillas stuffed with seasoned chicken breast, melted cheddar cheese, and green chiles, served with seasoned black beans.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 2
- Cuisine: Mexican
- Difficulty: Easy
Dietary
- Nut-Free
- Egg-Free
- High-Protein
- High-Fiber
- Low-Sugar
Tags
- sauté
- quick
- comfort food
- smoky
- rich
Ingredients
- 1 pound chicken breast (boneless, skinless, diced small)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 4 piece flour tortillas (8-inch)
- 1 cup cheddar cheese (shredded)
- 1 can black beans (15 oz can, drained and rinsed)
- 0.25 cup salsa
Instructions
- Season diced chicken breast with chili powder, ground cumin, and 1/4 teaspoon of the salt. Heat olive oil in a skillet over medium-high heat and cook chicken for 5 to 6 minutes until cooked through and juices run clear (165°F). Remove chicken and set aside.
- In a small saucepan over medium-low heat, warm black beans with remaining 1/4 teaspoon salt for 4 minutes, stirring occasionally.
- Wipe skillet clean. Lay a flour tortilla flat, sprinkle one half with shredded cheddar cheese, seasoned chicken, and more cheese, then fold in half. Repeat for remaining tortillas.
- Cook quesadillas in the skillet over medium heat for 2 to 3 minutes per side until tortillas are golden brown and cheese is completely melted. Slice and serve hot alongside warm black beans and salsa.
Nutrition (per serving)
- Calories: 670
- Protein: 62 g
- Carbohydrates: 54 g
- Fat: 24 g
- Fiber: 11 g
- Sodium: 1190 mg
- Saturated Fat: 11 g
- Sugar: 3 g
- Cholesterol: 155 mg