Chicken and Bean Quesadillas

Name: Chicken and Bean Quesadillas
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican-inspired
Ingredients: 1.5 cup Cooked chicken, shredded; 0.75 cup Canned black beans, drained and rinsed; 1 tbsp Vegetable oil; 0.5 piece Yellow onion, finely diced; 1 clove Garlic; 0.5 tsp Ground cumin; 0.5 tsp Chili powder; 0.25 tsp Dried oregano; 0.5 tsp Salt; 0.5 piece Lime; 1 cup Shredded Monterey Jack or cheddar cheese; 4 piece Flour tortillas (8-inch); 2 tbsp Fresh cilantro, chopped (garnish); 4 tbsp Sour cream or Mexican crema (to serve)

Mexican-inspired · 25 mins

Use leftover cooked chicken with beans and a modest amount of cheese in crisp tortillas.

By abbydreed13

Servings

1.5 cup Cooked chicken, shredded
0.75 cup Canned black beans, drained and rinsed
1 tbsp Vegetable oil
0.5 piece Yellow onion, finely diced
1 clove Garlic
0.5 tsp Ground cumin
0.5 tsp Chili powder
0.25 tsp Dried oregano
0.5 tsp Salt
0.5 piece Lime
1 cup Shredded Monterey Jack or cheddar cheese
4 piece Flour tortillas (8-inch)
2 tbsp Fresh cilantro, chopped (garnish)
4 tbsp Sour cream or Mexican crema (to serve)

Calories

850 kcal

Protein

60g

Carbs

56g

Fat

42g

Fiber

Sugar

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Make the Filling

1. Heat half of the vegetable oil in a skillet over medium heat. Add the onion and cook 3 minutes until softened, then stir in the garlic, cumin, chili powder and oregano and cook 30 seconds until fragrant.

0.5 tbsp Vegetable oil, 0.5 piece Yellow onion, finely diced, 1 clove Garlic, 0.5 tsp Ground cumin, 0.5 tsp Chili powder, 0.2 tsp Dried oregano
2. Add the chicken and black beans, mashing about a third of the beans lightly with a spoon so they bind the filling. Cook 3 to 4 minutes until hot, then season with salt and a squeeze of lime juice. Transfer to a bowl and wipe out the skillet.

1.5 cup Cooked chicken, shredded, 0.8 cup Canned black beans, drained and rinsed, 0.5 tsp Salt, 0.5 piece Lime
Assemble

3. Lay the tortillas on a board. Sprinkle cheese over half of each tortilla, spoon the chicken and bean filling on top, then finish with a little more cheese and fold each tortilla over to form a half-moon.

1 cup Shredded Monterey Jack or cheddar cheese, 4 piece Flour tortillas (8-inch)
Crisp and Serve

4. Heat the remaining oil in the skillet over medium heat. Cook the quesadillas in batches, 2 to 3 minutes per side, pressing gently, until deep golden, crisp and the cheese has melted.

0.5 tbsp Vegetable oil
5. Rest 1 minute, then cut into wedges. Serve hot with a drizzle of sour cream, a sprinkle of cilantro and a squeeze of the remaining lime.

0.5 piece Lime, 2 tbsp Fresh cilantro, chopped (garnish), 4 tbsp Sour cream or Mexican crema (to serve)

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