Chicken and Pepper Quesadillas with Black Beans
8min
14min
2
640
Chef's Note
To get the crispest tortilla, make sure your skillet is fully preheated before adding the quesadilla. If you're saving half for later, store the filling and tortillas separately and assemble/griddle just before eating to avoid sogginess!
Tags
Ingredients
2 pieces chicken breast
1 large bell peppers
1/2 cup canned black beans
4 medium flour tortillas
1 cup shredded cheddar cheese
1/2 cup salsa
1 tsp ground cumin
1 tsp chili powder
Instructions
- 1
Wash and seed 1 large bell pepper, then dice into small pieces. Pat 2 chicken breasts dry and dice into 1/2-inch cubes.
- 2
Drain and rinse 1/2 cup canned black beans under cold water and set aside.
- 3
Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the diced chicken and bell pepper.
- 4
Season the chicken and peppers with 1 teaspoon ground cumin, 1 teaspoon chili powder, and a pinch of salt and pepper. Sauté for 6-8 minutes until the chicken is browned and cooked through.
- 5
Stir in 1/2 cup black beans and 1/2 cup salsa into the skillet. Cook for 2 minutes until the mixture is hot and well-combined, then transfer the filling to a bowl.
- 6
Wipe the skillet clean and return to medium heat with a light coating of oil. Place 1 flour tortilla in the pan.
- 7
Layer 1/4 cup shredded cheddar, half of the chicken and pepper mixture, and another 1/4 cup shredded cheddar onto the tortilla. Top with a second tortilla.
- 8
Griddle for 2 minutes per side, pressing down gently with a spatula, until the tortillas are golden brown and the cheese is fully melted. Repeat this process for the remaining 2 tortillas and filling.
- 9
Slice each quesadilla into wedges and serve immediately.
Nutrition Information (per serving)
640
48g
52g
26g
Reviews (0)
No reviews yet
Be the first to review this recipe!