A posted a recipe for fajita quesadillas a few months ago. I really enjoy making (and eating) those but I wanted to try something different today. Instead of onions and peppers, I decided to make the quesadillas with black beans and corn. They turned out really good!
Here’s how you make them!
- 1 pound of chicken
- flour tortillas (I use 10 inch tortillas)
- shredded cheese (I used colby cheddar)
- 1 can of corn
- 1 can of black beans
- 1-2 tablespoons of taco seasoning
- butter for frying pan
- Poach chicken for ~10 minutes or until fully cooked. Remove chicken from pot and shred using two forks. Set aside.
- Drain and rinse black beans. Then drain corn. Add corn, chicken, taco seasoning, and black beans to a frying pan. Cook on medium high until all ingredients are hot and a bit more cooked through like shown below. This also helps burn off some of the water left over from rinsing.
- In a separate frying pan, melt a bit of butter. Add 1 tortilla over the butter then add cheese and as much of the bean/corn/chicken mixture as you’d like. Then add second tortilla over top.
- Once the bottom of the first tortilla starts to brown, flip the quesadilla over to cook the bottom (I put a plate over the pan and then quickly flip the quesadilla on to the plate. Then I push the quesadilla back on the pan. This helps avoid spillage which happens to me if I try to flip using a spatula).
- Once the bottom of the second tortilla starts to brown, remove from heat, transfer to plate, and cut it in to 4 even piece.
- Add toppings (salsa, green onions, guacamole, sour cream, etc.) to your liking.