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Chicken and Black Bean Quesadillas are an easy meal to make when you have some leftover chicken on hand. Even though they are not the traditional Mexican quesadillas, these are the ones that my family always wants.
In my quesadillas, I use a mix of chicken and black beans. It is a good way to add more fiber and plant-based protein. Spices such as cumin, paprika, chili powder give a Mexican flavor, and lime juice a bright taste. I also like the addition of onion and bell pepper in my quesadillas.
Spices like cumin, paprika, chili powder give a Mexican flavor and lime a little taste of freshness. I also like to add onion and bell pepper to it.
I use these whole wheat tortillas but feel free to use the ones you prefer.
For the cheese, I do not like when the quesadillas are too gooey and greasy. I prefer using some real, freshly-grated cheese, which is always better and tastier. I stopped to buy the prepackaged cheese often using additives corn starch, and cellulose!?
We enjoy these Chicken and Black Bean Quesadillas with some fresh guacamole. It is so easy to prepare and so much better in taste. I do not have to run anymore to the store to get one.
How to make fresh guacamole?
Just smash some avocados with a fork, add some chopped onion, tomato (optional), cilantro, serrano chiles or jalapeno pepper (optional), lime juice, salt, and pepper. Mix to combine and put in the fridge until the quesadillas are ready.
How to make and assemble quesadillas:
- Veggies: cook the onion and bell pepper
- Protein: warm up and spice the chicken and black beans
- Assemble quesadillas: on the first half of your tortilla, add some cheese, veggies, and protein, top with more cheese, fold the other bare half over the filling, and press gently.
- Cook the quesadillas: in a nonstick skillet, cook two quesadillas side by side for 5 minutes on one side, flip and cook for 3-4 additional minutes.
MORE MEXICAN OR TEX MEX RECIPE IDEAS:
Chicken and Black Bean Quesadillas
Ingredients
To make guacamole:
- 1½ medium avocado ripe peeled and pitted
- ¼ medium onion diced
- 1 tomato diced
- 3-4 sprigs fresh cilantro finely chopped
- ½ lime juice
- ¼ teaspoon sea salt
- ½ serrano chiles or jalapeno pepper (optional) finely chopped, seeded, and deveined
- pepper
To make quesadillas:
- 1 medium onion finely sliced
- 1 medium bell pepper (any color)
- ½ teaspoon oregano
- salt, pepper to your taste
- 300 g chicken (leftover cooked) cubed
- 150 g black beans rinsed and drained
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ garlic powder
- ½ lime juice
- 3-4 sprigs fresh cilantro finely chopped
- 6 organic whole wheat tortillas (La Tortilla Factory)
- 3 cup Jarlsberg cheese, Mozzarella cheese, Monterey Jack, Manchego or Oaxaca cheese freshly grated or finely sliced
Instructions
To make guacamole:
- In a medium bowl, mash the avocado with a fork until desired consistency (chunky or creamy). Mix in lime juice and salt.
- Add onion, diced tomato, jalapeno pepper (optional), cilantro, garlic powder, and pepper. Stir together. Taste and add more salt or lime juice if desired. Keep in the fridge.
To make the filling of quesadillas:
- In a skillet, on medium-low heat, add 1 tablespoon olive oil, bell pepper, onion, oregano, salt, and pepper. Cook until soft and lightly brown (about 10 min.), stirring from time to time. Set aside.
- In another skillet, on medium-low heat, add 1 tablespoon olive oil, chicken, black beans, season with paprika, cumin, chili powder, garlic powder (or fresh garlic). Cook for about 5 min. just to warm up the filling. Squeeze the lime juice and add fresh cilantro. Mix well and set aside.
To assemble and cook quesadillas:
- Preheat oven to 300 F to keep the cooked quesadillas hot.
- Place the 6 tortillas side by side on your work surface. On each half of the tortilla, top with ¼ cup of cheese, then the onion pepper, then the chicken and black beans, and finally another ¼ cup of cheese. Fold the other bare half over the filling and press gently.
- Heat a large non-stick skillet on medium heat. Feel free to put spray or some oil in it (personally, I do not put any). Add two quesadillas side by side and cook for about 5 minutes or until lightly browned and cheese is melted. Flip the quesadillas and cook the other side for 3-4 minutes or until lightly browned. When they are done, put them on a tray and keep them hot in the oven. Repeat the procedure with the remaining quesadillas.
- Cut each quesadilla into two or three pieces and serve with fresh guacamole.
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