Chicken Quesadilla With Black Beans And Corn
Are you in search of a quick and easy recipe that will satisfy your craving for Mexican cuisine? Look no further than chicken quesadillas with black beans and corn! This flavorful dish is not only easy to make, but it’s also versatile and perfect for any occasion. Whether you’re cooking for a big crowd or just yourself, this recipe is guaranteed to be a crowd-pleaser.
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 can of black beans, drained and rinsed
- 1 cup of frozen corn, thawed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of paprika
- salt and pepper to taste
- 8-10 flour tortillas
- 2 cups of shredded cheddar cheese
- sour cream and salsa for serving
Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until fragrant, about 2-3 minutes.
- Add the red and green bell peppers and jalapeno pepper to the skillet and cook until the vegetables are tender, about 5 minutes.
- Add the cooked and shredded chicken to the skillet along with the chili powder, cumin, paprika, salt, and pepper. Mix well and cook for another 5 minutes.
- Add the black beans and corn to the skillet and stir to combine. Cook for an additional 2-3 minutes until the mixture is heated through.
- Preheat a clean skillet over medium heat. Place a tortilla in the skillet and sprinkle with 1/4 cup of shredded cheese.
- Add a spoonful of the chicken and vegetable mixture on top of the cheese and top with another 1/4 cup of shredded cheese.
- Place another tortilla on top of the cheese and press down gently.
- Cook the quesadilla for 2-3 minutes on one side until the cheese is melted and the tortilla is golden brown.
- Flip the quesadilla over and cook for another 2-3 minutes on the other side.
- Repeat with the remaining tortillas and chicken and vegetable mixture until all the ingredients are used up.
- Serve the quesadillas hot with sour cream and salsa on the side.
Tips:
Here are some tips to make the perfect chicken quesadillas with black beans and corn:
- Use pre-shredded cheese to save time.
- Make sure to thaw the frozen corn before adding it to the skillet.
- You can use leftover chicken or a rotisserie chicken to save time.
- Be careful when cooking the jalapeno pepper as it can be spicy. Remove the seeds and membranes for a milder flavor.
- Use a clean skillet for each quesadilla to avoid burning the tortilla.
- Feel free to add other toppings such as avocado, cilantro, or lime juice.
Conclusion:
In conclusion, chicken quesadillas with black beans and corn are a wonderful option for those who crave Mexican-style food. With minimal effort and a few simple ingredients, this dish is sure to satisfy your cravings for a delicious meal. You can customize the recipe to your liking by adding your favorite toppings or adjusting the spices. This dish is perfect for family meals, game day, or any occasion that calls for a tasty and satisfying meal.