Bean and Chicken Quesadillas – Quesadillas are a favorite meal in my house because everyone can make them just the way they want. I set up a quesadilla station with a couple of different kinds of cheeses, salsa, hot sauce, guacamole, sour cream, and anything else that might go well in one.

Last October, I shared a recipe for Basic Crockpot Chicken which was for simple cooked chicken that you could make in advance for other meals. This is one of those meals that make perfect use of some of that chicken.

To cook the quesadillas, I use a Panini press. I have a quesadilla maker, but believe me, a simple Panini press works so much better.

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How to Make Bean and Chicken Quesadillas

To begin, you’ll need 3 cups of shredded, cooked chicken.
Heat a tablespoon of oil in a skillet over medium heat.

Add in the chicken and cook for a few minutes, stirring occasionally with tongs until the chicken is heated through.

Sprinkle in a teaspoon of chili powder.

Add in a half cup of broth – either chicken or vegetable, whichever you have handy. Stir it into the chicken to moisten it. Turn off the heat.

Drain and rinse a 15-ounce can of black beans. Place them in a dish with a flat bottom.

Sprinkle in a half teaspoon of hot sauce. Mild or spicy – depending on your taste.

With a potato masher, mash the beans and hot sauce together.

Shred some cheese – cheddar, Monterey jack, Colby jack, pepper jack, or whichever you would like to use.

Spread a couple of tablespoons of the beans on half of a tortilla.

Top with some of the chicken and a bit of cheese.

Fold over the tortilla.

Place it in your tortilla press and close the press. Heat it for a minute or two until the cheese is melted and gooey.

Cut the quesadilla into wedges.

Serve your bean and chicken quesadillas with guacamole, salsa, sour cream, or anything else you like.

Enjoy!

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