Chicken & Black Bean Quesadillas a'la Texarkana

4.5
( 2 reviews )
Review
Cooking Mode
10
Ingredients
20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #24415

July 14, 2016

Categories: Chicken, Appetizers, Onions, more

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"Quesadillas are easily transformed from appetizer, lunch, or as a dinner item. These have all the elements of a successful Tex - Mex meal."

Original is 2 servings
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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


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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


  • Veg cooking spray

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

  • When selecting the chicken, make sure to choose boneless and skinless fillets for easier cutting and cooking.
  • For the jalapeno peppers, adjust the amount used according to the desired level of spiciness.

Ingredient substitutions

  • Substitute boneless skinless chicken breast fillets with boneless skinless turkey breast fillets. This substitution is beneficial as turkey is a leaner meat than chicken, so it is a healthier option.
  • Substitute Monterey Jack cheese with Cheddar cheese. This substitution is beneficial as Cheddar cheese has a stronger flavor than Monterey Jack cheese, so it will add a more intense flavor to the quesadilla.

Variations

Vegetarian Quesadillas Replace chicken with 1 can (15 ounce) of drained and rinsed black beans. Omit the fajita seasoning and add 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/4 teaspoon of garlic powder. Increase the amount of vegetables to 1/2 onion, 1 green bell pepper, and 2 jalapeno peppers.



Serve with

Mexican Rice Pilaf

RECOMMENDED DISH DESCRIPTION: This Mexican Rice Pilaf is a great side dish to pair with the Chicken & Black Bean Quesadillas a'la Texarkana. It has a delicious combination of flavors with the rice, tomatoes, onions, garlic, and cilantro and will add a great flavor to the meal. Plus, it's easy to make and can be prepared in advance.


Chunky Guacamole: This chunky guacamole is the perfect accompaniment to the Mexican Rice Pilaf. It's creamy, flavorful, and full of fresh ingredients like avocado, tomato, onion, and cilantro. The guacamole will add a cool, creamy texture to the meal and will balance out the flavors of the rice and quesadillas. Plus, it's easy to make and can be prepared in advance.




FAQ

Q: How do I cook the chicken for the quesadillas?

A: Rub fajita seasoning on all sides of the chicken, cover, and chill for 30 minutes to an hour. Then cook the chicken in a large nonstick skillet over medium high heat, stirring constantly, for 4 minutes or until done.



Q: What type of cheese should I use for quesadillas?

A: Any type of cheese that melts well, such as cheddar, Monterey Jack, or queso blanco, works well for quesadillas. Shredded cheese works best.

2 Reviews

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TeresaS

I made this for our lunch today...it was delicious...I cut the recipe in half and it made enough for at least 4 servings maybe 5...there was so much that it was really difficult to flip the tortilla with the mixture in it...and I had a lot left over so I made another 1/2 tortilla just for me and gave the whole one to the hubby...the 1/2 tortilla was easier to flip...so I would suggest making a 1/2 at a time...we really enjoyed the flavors...I serve ti with sour cream and salsa...made for FYC tag game...

4.0

review by:
(24 Mar 2020)
Daily Inspiration

These quesadillas are really tasty and they make a very filling lunch. I made a few changes such as using refried black beans, green onions, and I used a shredded rotisserie chicken combined with fajita seasoning. The quesadillas turned out very delicious. Served with sour cream and avocado.

5.0

review by:
(10 Nov 2016)
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Fun facts:

Fun Fact 1: The Tex-Mex cuisine has its roots in the Mexican-American border town of Texarkana. It is a combination of Mexican and American ingredients, flavors, and cooking techniques.

Fun Fact 2: This dish has been featured on several cooking shows, including the popular show "Chopped" hosted by celebrity chef Ted Allen.