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Cantina chicken quesadillas


  • Author: Lisa
  • Total Time: 15 minutes
  • Yield: 4 1x

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

  1. 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.
  2. Combine the corn and black beans. Microwave for about two minutes to warm through.
  3. Spread a half cup of the shredded cheese on each tortilla.
  4. Top the cheese with about half of the diced chicken.
  5. 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.
  6. Transfer quesadilla to pre-heated griddle, panini maker, or non-stick pan. Heat through until cheese is melted (3-4 minutes).
  7. Slice and serve with chipotle ranch, sour cream, salsa, or guacamole.
  • Prep Time: 10
  • Cook Time: 5