Ingredients
Filling Ingredients
- 1.5 cups chopped cooked chicken
- 1 (15 oz) can black beans, drained
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeds removed and finely diced
- 1/2 cup fresh cilantro, roughly chopped
- 2 cups shredded cheddar cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/2 cup BBQ sauce
Tortillas
- 10 (7-inch) flour tortillas
Instructions
- Prepare the filling: In a large bowl, combine the chopped cooked chicken and drained black beans. Finely dice the red onion and jalapeño (with seeds removed), then add them to the bowl. Roughly chop the cilantro leaves and add those as well.
- Mix the ingredients: Add the shredded cheddar cheese, chili powder, smoked paprika, salt, and BBQ sauce to the chicken mixture. Stir everything together until well combined and evenly mixed.
- Assemble the quesadillas: Place about 1/3 cup of the BBQ chicken mixture onto one half of each flour tortilla. Spread it out evenly over that half, then fold the tortilla closed to encase the filling.
- Cook the quesadillas: Heat a dry skillet over medium-low heat. Place each folded quesadilla in the skillet and cook until the tortilla is browned and crispy on the outside, the filling is heated through, and the cheese inside has melted. This usually takes a few minutes per side, so flip as needed.
- Serve: Remove the quesadillas from the skillet. Cut each into halves or quarters and serve immediately, while warm and gooey.
Notes
- You can adjust the level of spice by adding more or less jalapeño or chili powder.
- For a healthier twist, use whole wheat tortillas or reduced-fat cheese.
- If you prefer, add additional vegetables like bell peppers or corn to the filling.
- Serve with sour cream, guacamole, or salsa for extra flavor.
- Make sure to cook on medium-low heat to avoid burning the tortillas before the cheese melts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
