Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken & black bean quesadillas. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Chicken & Black Bean Quesadillas is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Chicken & Black Bean Quesadillas is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken & black bean quesadillas using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken & Black Bean Quesadillas:
- Get 4 (10 inch) flour tortillas
- Prepare 1 tbs olive oil
- Make ready 1 tbs melted butter - divided
- Take 2 cups cooked chicken breast - 1/4 inch cubes
- Take 1 (14.5 oz) can black beans - drained & rinsed
- Take 1/8 tsp chili powder
- Get 1/8 tsp cumin
- Take 2 cups shredded Cheddar Jack cheese
- Make ready 4 slices American cheese
- Get For the quesadilla sauce
- Make ready 1/4 cup mayonnaise
- Take 2 tbs chunky salsa (any heat)
- Make ready 1/4 tsp granulated sugar
- Prepare 1/4 tsp paprika
- Take 1/8 tsp ground cumin
- Prepare 1/8 tsp chili powder
- Prepare 1 pinch salt
- Make ready 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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