Chicken & Black Bean Quesadillas a'la Texarkana
Recipe: #24415
July 14, 2016
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Vegetables, Appetizers, Onions, Peppers, Mexican, Southwest, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Weeknight Meals, Stove Top, No Eggs, Make it from scratch, Spicy more
"Quesadillas are easily transformed from appetizer, lunch, or as a dinner item. These have all the elements of a successful Tex - Mex meal."
Ingredients
Nutritional
- Serving Size: 1 (722.2 g)
- Calories 1444.5
- Total Fat - 25.5 g
- Saturated Fat - 12 g
- Cholesterol - 319.8 mg
- Sodium - 778.4 mg
- Total Carbohydrate - 211.5 g
- Dietary Fiber - 45.3 g
- Sugars - 12.3 g
- Protein - 99.3 g
- Calcium - 1212.7 mg
- Iron - 16.8 mg
- Vitamin C - 121.3 mg
- Thiamin - 2.2 mg
Step by Step Method
Step 1
Rub fajita seasoning on all sides of chicken; cover and chill 30 minutes to an hour.
Step 2
Cook chicken in a large nonstick skillet over medium high heat, stirring constantly, 4 minutes or until done. Remove from skillet, and keep warm.
Step 3
Coat skillet with cooking spray or oil; add onion and next 3 ingredients, and cook until tender, stirring often. Stir in black beans and cilantro; cook, stirring constantly, until thoroughly heated.
Step 4
Coat 1 side of each tortilla with cooking spray or melted butter; layer chicken, vegetable mixture, and cheese evenly on uncoated side of 2 tortillas. Top with remaining tortillas, coated side up. Cook in skillet over medium heat until lightly browned, turning once. Serve immediately.
Tips & Variations
- Veg cooking spray