Black Bean Chicken Quesadillas Food

BLACK BEAN AND CHICKEN QUESADILLAS

Steps:

• Saute chicken and onion over med-high heat until chicken is no longer pink and onions are transparent.
• In food processor or blender, combine black beans, salsa, and taco seasoning and blend until creamy.
• Distribute beans evenly between 5 tortillas and spread to about 1/4 inch of the edge.
• Distribute cooked chicken and onion over beans, and sprinkle with cheese.
• Top with the other tortillas and cook quesadillas over med-high heat until golden brown, flipping once.
• You can use vegetable oil or cooking spray when cooking quesadillas.
• While cooking quesadillas, mix sour cream with chili powder and taco seasoning to taste.
• This makes a killer sour cream dip for the quesadillas.
• Serve hot with sour cream dip, guacamole, and salsa.
• Enjoy!

BLACK BEAN-CHICKEN QUESADILLAS

Steps:

• In a large skillet, combine the beans, tomatoes, chicken and onion powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until thickened., In a small bowl, combine the cheeses. Sprinkle half of the cheese mixture over four tortillas. Layer with chicken mixture and remaining cheese mixture. Top with remaining tortillas., In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with sour cream, salsa and guacamole if desired.

CHICKEN, BLACK BEAN & CORN GRILLED QUESADILLAS

Steps:

• Filling -- In a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. That is it.
• Stuff the Quesadilla -- Top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
• Grill -- This can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. Just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. Just a couple of minutes per side is all it takes on the grill or grill pan. Just make sure the cheese melts and the quesadilla gets golden brown. Medium heat is all you need. Each grill inside or out or saute pan is different so just cook until golden brown is all.
• Serve -- Cut the quesadilla in 2-3 slices. I just use a pizza cutter or a knife works fine. For me -- I serve over a bed of lettuce or Mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). Use your favorite toppings. Fresh diced tomatoes or black olives are also very good. ENJOY!

GRILLED CHICKEN AND BLACK BEAN QUESADILLAS

Steps:

• Saute green peppers and onions in vegetable oil until softened.
• Combine cooked peppers and onion with beans, corn, cheeses, and seasoning.
• Spread some mixture over one half of a tortilla. Fold tortilla over to form a half moon and press around the edges.
• Lightly spray or brush a skillet with vegetable oil.
• Grill the quesadilla on medium to medium high heat. Each side takes about 3 minutes.
• Do the same for the reaming mixture and tortillas.
• It's easiest to use a pizza cutter to cut them into wedges.
• Serve with sour cream and salsa.

TURKEY OR CHICKEN BLACK BEAN QUESADILLAS

Steps:

• Set oven to 375 degrees.
• In a bowl stir together the beans with cheese, turkey and salsa; season with salt and pepper to taste if desired.
• Brush one side of the tortilla with butter, then place buttered-side down on a baking sheet.
• Spoon about 1/3-cup of the bean/turkey mixture on half of the tortilla, then sprinkle with chopped onion (if using).
• Fold the tortilla in half.
• Repeat with remaining tortillas.
• Bake for about 10-15 minutes or until heated through.
• Cool for 5-6 minutes.
• Cut each quesadilla into thirds.
• Serve with additional salsa and sour cream.

POTATO QUESADILLAS

Steps:

• In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.

QUICK CHICKEN & BLACK BEAN QUESADILLAS

Steps:

• Begin preheating oven to 375°F.
• Place chunk chicken in small bowl and flake lightly with fork.
• Combine spices in small bowl and sprinkle evenly over chicken.
• Toss well to coat.
• Set chicken mixture aside for 10 minutes.
• Place one tortilla on a baking pan.
• Spoon half the chicken mixture onto tortilla and spread evenly to within 1/4" of edge.
• Spoon half the can of black beans on top of the chicken and spread evenly.
• Sprinkle half the cheese on top of the beans, spreading evenly.
• Top fillings with another tortilla.
• Spray top tortilla lightly with non-stick cooking spray.
• Repeat process with two remaining tortillas and fillings.
• Bake at 375°F for 10-15 minutes or until tortilla edges are slightly crisp and center is warm.
• Remove from oven and allow to cool for 2 minutes.
• Using a pizza cutter, carefully cut each quesadilla into 4-6 wedges.
• If desired, serve with individual bowls of salsa and/or sour cream for dipping.
• Serves 2-3 as a meal, 4-8 as an appetizer.

BLACK BEAN QUESADILLAS

Steps:

• In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.

BLACK BEAN & CHICKEN "QUESADILLAS"

Steps:

• Heat oven to 350°F.
• Place beans in medium bowl; mash lightly with fork. Stir in chicken, cheese and 2 Tbsp. salsa.
• Place 30 crackers in single layer on foil-covered baking sheet. Top each cracker with 1 tsp. chicken mixture and second cracker.
• Bake 4 to 5 min. or until cheese begins to melt. Top with remaining salsa and sour cream.

CHEESY CHICKEN AND BEAN QUESADILLAS

Steps:

• In medium bowl, mix chicken, bell pepper, green onions, beans and rice. Top half of each tortilla with 1/2 cup chicken mixture and 1/2 cup of the cheese. Fold other half of each tortilla over filling, press down slightly. Spray top halves of tortillas with cooking spray.
• Heat 12-inch skillet over medium-low heat. Place 2 filled tortillas at a time, sprayed sides down, in skillet. Cook 4 to 5 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa and sour cream.