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Chicken, Corn, and Black Bean Quesadillas
Ingredients
2 tablespoon canola oil, divided
3 cloves garlic, minced
1 1/2 cups corn kernels
1 large chicken breast, cooked and shredded or cubed*
1/3 cup water or broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 can black beans
2 ounces cream cheese
2 cups Mexican blend cheese (PepperJack would be great too)
4 large (burrito sized) flour tortillas
* I seasoned my chicken with salt, pepper, garlic powder, oregano, and chili powder and grilled it over an open flame to bring more flavor to the dish.
Directions
Heat 1 tablespoon of the canola oil in a large skillet, stir in the garlic and corn and cook until the garlic is fragrant. Add the chicken, water (or broth), cumin, chili powder, oregano, and black beans and bring to a light boil. Simmer for 5-10 minutes to let the flavors meld. Remove pan from the heat and stir in the cream cheese.
Heat another large pan (grill pan, or cast iron skillet) over medium-high heat, brush pan surface with canola oil. Place a flour tortilla onto the hot pan. Build a quesadilla by layering a handful of cheese, 1/4 of the chicken mixture and another handful of cheese on one half of the tortilla. Fold tortilla in half and apply pressure to top to create a sear on the bottom of the tortilla and to make everything stick together. Once the bottom of the tortilla is browned flip over and brown the other side, once again applying pressure to the top to help the browning process. When both sides are browned remove quesadilla from pan and cut into 4 even triangles with a sharp knife or pizza cutter. Repeat process with remaining tortillas, brushing pan with canola oil before each quesadilla.
-makes 4 hefty sized quesadillas-
Recipe inspired by Elly Says Opa!
*this post was transfered from Amber’s Delectable Delights*
Will definitely be trying these next time I have some leftover chicken in the cards!
Yes, yes, yes! Can’t wait to try this!
I know what I’m making for dinner tonight now. I have all the ingredients in the refrigerator, including the cream cheese which is such a great idea! Thanks for sharing.
[...] 24)Chicken, Corn & Black Bean Quesadilla [...]
Yum! I love quesadillas–I am a Texan so TexMex makes up a huge part of my diet–and these look scrumptious! I am definitely going to try this soon. Thanks!
Ummmm I just made these and ooooooh man. My two year old and my husband are chiding them down. They’re so good. Thanks for posting this:)
*chowing
These are great and easy to recipe for quesadillas – even my kids loved them and I adore using black beans but along with the corn it make it really good. I would not have thought the combo would be that could but it really was! Definitely a keeper!
so, maybe this is obvious, but i’m new to freezer cooking. when reheating the quesadillas from frozen, do you just plop the frozen quesadilla into a greased skillet and cook it until warm and crispy? i am afraid that might burn the exterior while the interior stayed frozen.
You can take them right from the freezer to the microwave. I don’t care much for this method because the tortilla gets soggy but my husband is fine with it. I prefer thawing the quesadilla and then reheating it in a skillet (like you mentioned).