One-Pan Easy Cheesy Chicken Quesadillas

Name: One-Pan Easy Cheesy Chicken Quesadillas with Black Beans & Sour Cream
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 Tortillas; 10 oz Chicken Breast; 2 tbsp Sour Cream; 1/2 cup Pepper Jack Cheese; 1 Black Beans; 1/4 cup Monterey Jack Cheese; 1 tbsp Southwest Spice Blend; tsp Salt, tsp; tsp Black Pepper, tsp

with Black Beans & Sour Cream

By Recipe0 System

These quesadillas are big on flavor AND ready in just 15 minutes with the help of a few kitchen tricks. We start with chicken breast strips, which are sautéed with black beans and Southwest spices to make a hearty filling. It’s layered onto tortillas with pepper jack and Monterey Jack cheese, then pan-toasted to achieve perfectly golden, gooey results. Each quesadilla is topped with sour cream for a cooling finish. A good thing just got a whole lot better.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Tortillas
10 oz Chicken Breast
2 tbsp Sour Cream
1/2 cup Pepper Jack Cheese
1 Black Beans
1/4 cup Monterey Jack Cheese
1 tbsp Southwest Spice Blend
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Drain and rinse beans.

Pat chicken* dry with paper towels.
2

Heat a drizzle of oil in a medium pan over medium-high heat. Add beans, chicken, and Southwest Spice. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Season with a big pinch of salt and pepper.

Turn off heat; transfer to a plate and set aside. Wipe out pan.
3

Place tortillas on a clean work surface. Evenly sprinkle pepper jack onto one half of each tortilla. Top with chicken and bean filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas.

Heat a drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes. TIP: Depending on the size of your pan, you may need to work in batches.
4

Cut quesadillas into wedges and divide between plates. Top with sour cream and serve.

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