Southwest chicken quesadillas combine chicken breast, black beans, cheese, tortillas, chili powder, and lime juice into a quick skillet meal. The cheese melts around the chicken and beans while the tortillas turn golden and crisp.
The use of black beans help stretch the chicken and make the quesadillas more filling.
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1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering.
2. Add thinly sliced chicken breast seasoned with salt, pepper, and 0.5 tsp chili powder. Cook 3-4 minutes per side until internal temperature 165°F, surface golden.
3. Remove chicken, set aside.
4. In the same skillet, add 0.5 cup rinsed black beans. Warm 2 minutes.
5. Remove beans, wipe skillet clean.
6. Place one large tortilla in skillet over medium heat.
7. Sprinkle 0.5 cup shredded cheese evenly over tortilla.
8. Layer chicken slices and black beans over cheese.
9. Top with another 0.5 cup shredded cheese and second tortilla.
10. Cook 3-4 minutes until bottom tortilla is golden and cheese begins to melt.
11. Carefully flip quesadilla using a large spatula. Cook 3-4 minutes until second side is golden and cheese is fully melted.
12. Remove from heat, let rest 2 minutes.
13. Cut into wedges.
14. Finish with a squeeze of lime juice.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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