Chicken and Black Bean Quesadilla

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 4 flour tortillas (10-inch)
• 2 cups cooked shredded chicken breast
• 1 cup, rinsed and drained canned black beans
• 2 1/2 cups shredded Mexican cheese blend
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1 tbsp lime juice
• 3 tbsp chopped fresh cilantro
• 2 tbsp neutral oil or butter
• 1/2 cup for serving sour cream
• 1/2 cup for serving salsa verde

Instructions

1. 1In a medium bowl toss the shredded chicken with the black beans, cumin, chili powder, garlic powder, salt, lime juice, and chopped cilantro until every piece is evenly coated and fragrant.
2. 2Lay a tortilla flat and scatter a generous handful of the cheese blend over the entire surface, reserving a little for the top layer.
3. 3Spoon a quarter of the chicken-bean mixture evenly across one half of the tortilla, then sprinkle a final light layer of cheese on top of the filling so it acts as glue.
4. 4Fold the empty half over the filling and press gently so the edges meet and the cheese starts to hold everything together.
5. 5Heat a large skillet over medium heat and add a thin film of oil or butter, swirling to coat.
6. 6Place the folded quesadilla in the pan and cook 3 to 4 minutes without moving it until the bottom is deeply golden and you hear a steady sizzle.
7. 7Flip with confidence using a spatula, press lightly, and cook the second side another 3 minutes until crisp and the cheese is fully melted and oozing at the seam.
8. 8Slide onto a board, rest 60 seconds, then slice into wedges that show off the stretchy cheese and colorful filling.
9. 9Serve immediately with dollops of sour cream and salsa verde on the side for dipping each hot wedge.