Chicken & Black Bean Quesadillas a'la Texarkana

2
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


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

Original recipe yields 2 servings
OK

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 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

Related

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.

(10 Nov 2016)