July 14, 2016
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
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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."
Rub fajita seasoning on all sides of chicken; cover and chill 30 minutes to an hour.
Cook chicken in a large nonstick skillet over medium high heat, stirring constantly, 4 minutes or until done. Remove from skillet, and keep warm.
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.
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.
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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.