Quick and Easy Quesadilla RecipeEvery single time my husband and I eat Mexican for dinner, I always, ALWAYS order chicken quesadillas. I don't know when or why I started eating them, but they are phenomenal if made well.
I prefer my quesadillas to be basic. I'm not a huge fan when there's more vegetables inside the quesadilla than actual cheese or chicken. Go ahead, call me a food purist, it's okay! :)
Today, I am going to share my easy-peasy quesadilla recipe. It's super quick to make, is pretty forgiving for those that don't cook well, and is also super family friendly- kids love their little triangles!
Quick and Easy Quesadilla Recipe (makes 2 rounds):
1/2 cup rotisserie chicken- shredded or chopped
4 tbsp black beans
4 slices mozzerella cheese or white american
1/2 cup shredded monterey jack
1tbsp butter (softened)
Sour Cream and Salsa
- Start by prepping everything so you have it all ready for assembly: chop or shred the chicken, grate cheese, and turn on stove to medium.
- Spread a thin layer of butter on the first tortilla, place in pan butter side down and begin assembly.
- Place two slices of cheese down on the tortilla in the pan, then spread around 2tbsp black beans and half of the chicken.
- Cover the chicken and beans with shredded cheese.
- Spread another thin layer of butter on tortilla #2 and cover the open faced quesadilla in your pan.
- Cover your pan- this helps the cheese melt faster. .
- Flip with a spatula once the bottom tortilla is slightly browned, slightly crispy. Cover pan again.
- Once the quesadilla is lightly browned on both sides, go ahead and remove from stove.
- Cut with pizza cutter into quarters.
- Serve with salsa and sour cream to dip the Quesadilla triangles.
Good sides to go with this recipe: Dirty Rice, Corn & Black Beans, Cilantro Rice & Beans, guacamole salad. This recipe is good enough by itself, but having a different sides allows for variation to keep it from being super boring. You can substitute nearly any other meat for the chicken as long as it is pre-cooked, or cut the meat out entirely and add extra beans for a vegetarian twist. You can substitute any kind of chicken in the place of the rotisserie, but I love using rotisserie chicken as a quick go-to for recipe building when I'm tight on time.
Quick tip: If you burn one side of the tortilla, instead of tossing the entire thing, just flip and remove the burnt tortilla with a fork, then place a fresh tortilla in place. Works like a charm every time and isn't wasteful!
What sides would you serve with your quesadillas?