Chicken & Black Bean Quesadillas. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl (Gallus gallus). There are more chickens in the world than any other bird or domesticated fowl.

This super speedy version is perfect for an easy, awesome weeknight meal. Serve these chicken thighs with all of the delicious lemon-caper sauce over angel hair pasta. Chicken recipes are a family-favorite any time of year. You can have Chicken & Black Bean Quesadillas using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken & Black Bean Quesadillas

1. You need 4 (10 inch) of flour tortillas.
2. It's 1 tbs of olive oil.
3. You need 1 tbs of melted butter - divided.
4. Prepare 2 cups of cooked chicken breast - 1/4 inch cubes.
5. Prepare 1 (14.5 oz) of can black beans - drained & rinsed.
6. You need 1/8 tsp of chili powder.
7. Prepare 1/8 tsp of cumin.
8. You need 2 cups of shredded Cheddar Jack cheese.
9. Prepare 4 slices of American cheese.
10. Prepare of For the quesadilla sauce.
11. Prepare 1/4 cup of mayonnaise.
12. You need 2 tbs of chunky salsa (any heat).
13. Prepare 1/4 tsp of granulated sugar.
14. It's 1/4 tsp of paprika.
15. You need 1/8 tsp of ground cumin.
16. You need 1/8 tsp of chili powder.
17. Prepare 1 pinch of salt.
18. Prepare 1 pinch of cayenne (optional).

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Chicken & Black Bean Quesadillas step by step

1. Mix all ingredients for the quesadilla sauce in a small bowl. Set aside..
2. Heat a large (12") skillet over medium heat. Add oil, chicken, and black beans. Sprinkle with 1/8 tsp each cumin and chili powder. Stir to combine. Cook until heated through stirring frequently. About 5 minutes. Set chicken mixture aside. Wipe skillet clean. Return to heat..
3. Brush one side of one flour tortilla with 1/4 of the melted butter. Place in skillet buttered side down..
4. Sprinkle half cup of shredded cheese over one half of the tortilla. Tear one slice American cheese into pieces, scatter over shredded cheese..
5. Top cheese with 1/4 of the chicken mixture. Spread 1/4 of the quesadilla sauce on the other half of the tortilla..
6. Cook open-faced until cheese is mostly melted. Carefully fold sauce half of tortilla over chicken/cheese half. Press together with spatula. Continue cooking 2 minutes..
7. Carefully flip quesadilla. Cook 2 minutes more on second side. Repeat process with remaining quesadillas..
8. Keep finished quesadillas warm while cooking the others by placing on a cookie sheet in a 200°F oven. Cut and serve alone or with additional toppings..

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