Chicken and Black Bean Quesadillas Recipe

There’s something magical about a warm, homemade quesadilla that brings families together and fills the house with the mouth-watering aroma of melted cheese and seasoned chicken. Our Chicken and Black Bean Quesadillas Recipe is the perfect blend of savory flavors and hearty ingredients, making it an ideal dish for any occasion. Picture this: a stack of golden brown quesadillas on a rustic plate, surrounded by a colorful Mexican blanket, a bowl of creamy sour cream, and a jar of zesty homemade salsa. It’s festive, inviting, and oh-so-delicious. This recipe is not only incredibly tasty but also straightforward enough for a fun family cooking night. Let’s dive into this culinary delight that’s sure to become a family favorite!

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 8 large flour tortillas
• 2 tablespoons vegetable oil
• Sour cream, for serving
• Salsa, for serving
• Fresh cilantro, chopped, for garnish (optional)

Instructions

1. In a large mixing bowl, combine the shredded chicken, black beans, diced bell pepper, diced red onion, cumin, chili powder, and garlic powder. Mix well until all ingredients are evenly coated with the spices.
2. Lay out four tortillas on a clean surface. Sprinkle a mix of cheddar and Monterey Jack cheese evenly over each tortilla, covering as much surface area as possible.
3. Divide the chicken and black bean mixture evenly among the four tortillas, spreading it over the cheese layer.
4. Top each tortilla with another one, pressing down gently to set the layers.
5. Heat a large skillet over medium heat and add 1/2 tablespoon of vegetable oil. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more oil as needed.
6. Once cooked, transfer the quesadillas to a cutting board and let them sit for a minute before cutting into wedges.
7. Serve immediately with sour cream, salsa, and a sprinkle of fresh cilantro, if desired.

Helpful Tips

• If fresh chicken isn’t available, rotisserie chicken makes a great substitute.
• For a spicier kick, add some diced jalapeños to the chicken mixture.
• If you prefer a vegetarian version, simply omit the chicken and use extra beans and veggies.

Storage Instructions

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Ingredient Substitutions

• Cheddar and Monterey Jack cheese can be substituted with any other melting cheese like mozzarella or pepper jack.
• For a gluten-free version, use gluten-free tortillas.

Pairings

• Serve with a refreshing side salad or Mexican street corn for a complete meal.
• Delightful drinks to accompany include homemade lemonade, iced tea, or a chilled glass of horchata.

At Zynahz, our mission is to bring joy and creativity into your kitchen with recipes that delight the entire family. We invite you to try out our Chicken and Black Bean Quesadillas Recipe and share your culinary creations with us. Spread the love and share this recipe with friends and family. Don’t forget to explore more delicious recipes on Zynahz, follow us on social media, and sign up for our newsletter for more inspiration right to your inbox.