Black Bean-Chicken Quesadillas

Total Time Prep/Total Time: 25 min.
Yield 4 servings
Test Kitchen Approved
My husband loves these quesadillas! You can easily modify the recipe by using different meats and cheeses. —Christy Bounds, Canton, Mississippi

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 quesadilla (calculated without optional ingredients): 638 calories, 22g fat (9g saturated fat), 66mg cholesterol, 1466mg sodium, 73g carbohydrate (2g sugars, 7g fiber), 35g protein.

My husband loves these quesadillas! You can easily modify the recipe by using different meats and cheeses. —Christy Bounds, Canton, Mississippi
Recipe Creator

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