Chicken and Black Bean Quesadillas
My easy and tasty homemade quesadillas served with fresh guacamole. A favorite in my family!
Servings 4 people
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 tsp 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 tsp oregano
- salt, pepper to your taste
- 300 g chicken (leftover cooked) cubed
- 150 g black beans rinsed and drained
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp 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 tbsp 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 tbsp 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.
