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Black Bean-Chicken Quesadillas Recipe

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"My husband loves this! You can easily modify the recipe by using a different meat and cheeses." —Christy Bounds, Canton, Mississippi

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Black Bean-Chicken Quesadillas Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1 can (15 ounces) Southwestern black beans, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 package (6 ounces) ready-to-use Southwestern chicken strips
1 tablespoon onion powder
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
8 flour tortillas (8 inches)
2 tablespoons canola oil
Sour cream, salsa and guacamole, optional

Directions

In a large skillet, combine the beans, tomatoes, chicken and onion powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until thickened.
In a small bowl, combine the cheeses. Sprinkle half of the cheese mixture over four tortillas. Layer with chicken mixture and remaining cheese mixture. Top with remaining tortillas.
In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with sour cream, salsa and guacamole if desired. Yield: 4 servings.

Nutritional Facts 1 quesadilla (calculated without optional ingredients) equals 638 calories, 22 g fat (9 g saturated fat), 66 mg cholesterol, 1,466 mg sodium, 73 g carbohydrate, 7 g fiber, 35 g protein.

Originally published as Black Bean-Chicken Quesadillas in Simple & Delicious April/May 2011, p24

Keep Guacamole Fresh

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Black Bean-Chicken Quesadillas (5)

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Black Bean-Chicken Quesadillas

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Reviewed on Apr. 22, 2012 by navymh

I used left over pork mixed with taco seasing. The black beans and motzerella cheese. Yum Yum With home made salsa, sour cream, big hit and eazy

Reviewed on Mar. 19, 2012 by rysmommy

Quick, easy, & delicious!

Reviewed on Oct. 07, 2011 by gdevillers

it was real simple to make.

Reviewed on May. 21, 2011 by debnbrian

The only reason I didn't rate this as excellent is because my family only give me an excellent rating when it is "to die for". This was very good and my family has requested it as a regular on our menu. Next time I will just brown my own chicken rather than paying the extra for Southwestern style Chicken Strips.

Reviewed on Apr. 18, 2011 by luckyfruit

Super easy, super fast and super yummy!! I used fresh chicken breast seasoned with cayenne pepper instead of ready strips and I added fresh jalapeno slices! Soo good, I'll be making this again!