Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Chicken Quesadilla with Black Beans and Corn is not just a meal—it's a flavor-packed experience that combines the perfect blend of tender chicken, creamy black beans, sweet corn, and melted cheese, all nestled between crispy golden tortillas. Whether you're looking for a quick weeknight dinner or an impressive dish to wow your friends, this recipe is about to become your new go-to favorite that brings the vibrant taste of Mexican cuisine right to your kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large flour tortillas
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by shredding the cooked chicken, draining and rinsing the black beans, and measuring out corn kernels and shredded cheese.
- In a medium bowl, combine shredded chicken, black beans, corn kernels, cumin, salt, and pepper. Mix thoroughly to ensure even seasoning.
- Heat a large skillet or griddle over medium heat. Lightly brush with olive oil.
- Place one flour tortilla in the heated skillet, and sprinkle half of the shredded cheese evenly across the entire surface of the tortilla.
- Spread the chicken, bean, and corn mixture over one half of the tortilla, leaving a small border around the edge.
- Fold the tortilla in half, covering the filling with the other half of the tortilla. Press gently with a spatula.
- Cook for 2-3 minutes on each side, or until the tortilla turns golden brown and crispy, and the cheese is completely melted.
- Remove from skillet and let cool for a minute. Slice the quesadilla into wedges.
- Repeat the process with remaining tortillas and filling.
- Serve hot with optional garnishes like sour cream, salsa, or guacamole.
Tips
- Use room temperature ingredients for more even melting and cooking.
- Pat your chicken and beans dry to prevent soggy tortillas.
- Don't rush the cooking process—medium heat ensures a crispy exterior and perfectly melted cheese.
- For extra flavor, consider adding diced jalapeños or a sprinkle of chili powder to the filling.
- Use a non-stick skillet or well-seasoned cast-iron pan for the best results.
- Let the quesadilla rest for a minute after cooking to help the cheese set and make cutting easier.
- Experiment with different cheese blends like pepper jack or a mix of monterey jack and cheddar.
- Serve immediately for the crispiest texture and most enjoyable eating experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
