Description
These bean and chicken quesadillas are easy and customizable … so each person in your family can make them just the way they want!
Ingredients
Scale
- 3 c shredded cooked chicken
- 1 Tbsp cooking oil
- 1 tsp chili powder
- ½ c chicken or vegetable broth
- 1 can (15 oz.) black beans, rinsed & drained
- ½ tsp hot sauce
- 2 cups shredded cheese (Cheddar, Pepper Jack, or other cheese of choice)
- 8 flour tortillas
- Guacamole, Salsa, & Sour Cream for serving
Instructions
- Heat the 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 the 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.
- Place the rinsed and drained beans 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.
- Spread a couple 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 Panini press and close the press. Heat it for a minute or two until the cheese is melted.
- Cut the quesadilla into wedges. Serve with guacamole, salsa, sour cream, or anything else you like.
Notes
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.