Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken & black bean quesadillas. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Chicken & Black Bean Quesadillas is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Chicken & Black Bean Quesadillas is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken & black bean quesadillas using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken & Black Bean Quesadillas:
- Make ready 4 (10 inch) flour tortillas
- Get 1 tbs olive oil
- Take 1 tbs melted butter - divided
- Prepare 2 cups cooked chicken breast - 1/4 inch cubes
- Make ready 1 (14.5 oz) can black beans - drained & rinsed
- Make ready 1/8 tsp chili powder
- Take 1/8 tsp cumin
- Prepare 2 cups shredded Cheddar Jack cheese
- Take 4 slices American cheese
- Prepare For the quesadilla sauce
- Take 1/4 cup mayonnaise
- Prepare 2 tbs chunky salsa (any heat)
- Make ready 1/4 tsp granulated sugar
- Take 1/4 tsp paprika
- Get 1/8 tsp ground cumin
- Make ready 1/8 tsp chili powder
- Get 1 pinch salt
- Get 1 pinch cayenne (optional)
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Instructions to make Chicken & Black Bean Quesadillas:
- Mix all ingredients for the quesadilla sauce in a small bowl. Set aside.
- Heat a large (12") skillet over medium heat. Add oil, chicken, and black beans. Sprinkle with 1/8 tsp each cumin and chili powder. Stir to combine. Cook until heated through stirring frequently. About 5 minutes. Set chicken mixture aside. Wipe skillet clean. Return to heat.
- Brush one side of one flour tortilla with 1/4 of the melted butter. Place in skillet buttered side down.
- Sprinkle half cup of shredded cheese over one half of the tortilla. Tear one slice American cheese into pieces, scatter over shredded cheese.
- Top cheese with 1/4 of the chicken mixture. Spread 1/4 of the quesadilla sauce on the other half of the tortilla.
- Cook open-faced until cheese is mostly melted. Carefully fold sauce half of tortilla over chicken/cheese half. Press together with spatula. Continue cooking 2 minutes.
- Carefully flip quesadilla. Cook 2 minutes more on second side. Repeat process with remaining quesadillas.
- Keep finished quesadillas warm while cooking the others by placing on a cookie sheet in a 200°F oven. Cut and serve alone or with additional toppings.
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