Easy Chicken Quesadillas with Black Beans and Corn
Easy chicken quesadillas filled with black beans, corn, salsa, and melty cheese. Cooked chicken and a few pantry cans make this a quick supper for busy weeknights.
Servings: 4 servings
Ingredients
- 8 flour tortillas
- 2 cups chopped cooked chicken canned, leftover, or rotisserie
- 1/2 cup black beans rinsed and drained
- 1/2 cup whole kernel corn drained
- 1/2 cup green onions sliced, optional
- 1 cup thick and chunky salsa plus more for serving
- 1 cup shredded Mexican-style four cheese blend
- sour cream for serving, optional
Instructions
- Drain the chicken, black beans, and corn and set everything next to the stove.
- Heat a medium skillet over medium heat. Lay a tortilla in the skillet and sprinkle about 1/4 cup of chicken and 1 tablespoon each of corn and black beans over one half.
- Spoon about 2 tablespoons of salsa over the filling, then add about 2 tablespoons of cheese and a few green onions, if using.
- Fold the empty half of the tortilla over the filling. Cook for 2 to 3 minutes per side, until both sides are lightly browned and the cheese is melted.
- Repeat with the remaining tortillas. Cut each quesadilla in half and serve with salsa and sour cream.
Notes
Canned chicken works, and so does leftover shredded chicken, turkey, or rotisserie chicken.
Use a thick salsa. A thin, watery salsa can make the tortillas soggy.
Leftover quesadillas can be refrigerated and reheated in a dry skillet over medium heat until crisp and warmed through.