Easy recipe for how to make Mexican quesadilla made with chicken, black beans, corn, cheddar cheese and Monterey jack. Folded and cooked on a skillet or griddle.
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 6quesadillas
Ingredients
1tbspoil
1mediumonion, sliced thinly
1sweet pepper (red or yellow), cored and sliced thinly
2mediumtomatoes, diced
1jalapeno pepper, cored and minced
2cupsfrozen corn
1canblack beans (19oz/540ml can), drained
1tbspchili powder
2cupscooked chicken breastdiced or shredded
1 1/2cupsgrated cheddar cheese
1 1/2cupsgrated Monterey Jack cheese
6largesoft tortillas
Instructions
Heat oil in a skillet over medium heat. Add the onion, pepper, tomato and jalapeño. Sauté, stirring often until tender, about 6-8 minutes.
Stir in the frozen corn, black beans, chicken and chili powder. Cook, stirring often for another 6-8 minutes. Remove from heat and let cool a little bit.
Heat a griddle or another skillet over medium heat. To make a quesadilla, place a soft tortilla on the griddle or skillet. Spoon some of the sautéed mixture on half of the tortilla. Sprinkle about 1/4 cup of both cheddar and monterey jack cheeses on top of the mixture. Fold the soft tortilla over and press down slightly.
After the quesadilla has cooked for a few minutes, carefully use a lifter to flip the quesadilla over. Cook for a few more minutes. Remove the quesadilla off the griddle and place on a cutting board. Cut into 4 wedges.