Ingredients
Scale
- 4 10-inch tortillas
- 2 chicken breasts
- 1 tablespoon of taco seasoning
- 2 cups of shredded cheese (any flavor, a Mexican blend or yellow-white blend works well)
- 1/2 cup of canned corn
- 1/2 cup of black beans
Instructions
- Preheat your oven to 425 degrees. Sprinkle the taco seasoning evenly over the chicken breasts and cook to an internal temperature of 165 F (about 20-25 minutes). Cool and dice.
- Combine the corn and black beans. Microwave for about two minutes to warm through.
- Spread a half cup of the shredded cheese on each tortilla.
- Top the cheese with about half of the diced chicken.
- Layer half of the corn and black bean mixture on top of the chicken. Cover with another half cup of cheese. Top with a second tortilla.
- Transfer quesadilla to pre-heated griddle, panini maker, or non-stick pan. Heat through until cheese is melted (3-4 minutes).
- Slice and serve with chipotle ranch, sour cream, salsa, or guacamole.
- Prep Time: 10
- Cook Time: 5