Dukes and Duchesses

Layered Chicken Black Bean Quesadilla

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Makes
2
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • Mission Super Soft Flour Tortillas
  • 3

    boneless, skinless chicken breasts
  • 1

    teaspoon olive oil
  • ½

    can green chiles
  • ½

    teaspoon salt
  • ¼

    teaspoon pepper
  • ½

    teaspoon cumin
  • 2 ½

    cups Colby jack cheese
  • 1

    can black beans, rinsed and drained
  • ½

    cup chopped cilantro
  • ½

    lime
  • 2

    roma tomatoes
  • 2

    avocados

INSTRUCTIONS


  • Step 1

    In an ungreased pan over medium heat, cook the tortillas for a minute or so on each side until they're lightly crisp. Set aside.

  • Step 2

    In a separate pan, heat olive oil over medium heat then add the chicken breasts. Sprinkle with salt, pepper and cumin, and cook on both sides until chicken is cooked through.

  • Step 3

    Chop or shred the chicken and mix it with the green chiles.

  • Step 4

    In a small bowl, gently toss together the black beans, cilantro and juice from half a lime and set aside.

  • Step 5

    Lay out one tortilla, sprinkle with 1/2 cup of cheese, add the chicken green chile mixture and top with another 1/2 cup of cheese.

  • Step 6

    Add the next tortilla, 1/2 cup of cheese and the black bean mixture.

  • Step 7

    Add another tortilla, more cheese, diced tomatoes and avocados. Top with cheese and the last tortilla.

  • Step 8

    Bake at 350 degrees for 5-7 minutes or until the cheese has melted and the layered quesadilla is warmed through.

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