Chicken Black Bean Corn Grilled Quesadillas
Savor the irresistible flavors of these Chicken Black Bean Corn Grilled Quesadillas, a quick and satisfying recipe perfect for busy weeknights or casual gatherings. Juicy, seasoned shredded chicken combines with hearty black beans, sweet bursts of corn, and melted cheese for a mouthwatering filling that’s tucked inside golden, crispy flour tortillas. Infused with smoky spices like chili powder, cumin, and garlic, each bite is layered with Tex-Mex perfection. Ready in just 35 minutes, these quesadillas are as easy to make as they are to enjoy. Serve them with a dollop of sour cream, fresh salsa, and a sprinkle of cilantro for a complete meal that truly hits the spot. Perfect for fans of family-friendly, protein-packed, and flavor-rich recipes!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Black beans
- 1 cup Sweet corn kernels
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 8 Flour tortillas (medium size)
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, chopped)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Begin by preparing the chicken. Pat the chicken breasts dry and season them with chili powder, cumin powder, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 6-8 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before shredding using two forks.
In a bowl, combine the shredded chicken, black beans, corn, and fresh cilantro (if using). Mix well and set aside.
Lay out the flour tortillas on a clean surface. Evenly distribute 1/4 cup of shredded cheese over one-half of each tortilla. Top the cheese with the chicken mixture, spreading it evenly. Add another layer of 1/4 cup of shredded cheese over the chicken mixture, then fold the tortilla in half to create a semicircle.
Heat a large non-stick skillet or griddle over medium heat and lightly brush with the remaining olive oil. Place the folded tortillas in the skillet, cooking 2-3 at a time depending on the size of your pan.
Cook each quesadilla for about 2-3 minutes on one side, or until golden and crisp, then flip carefully and cook for an additional 2 minutes on the other side.
Once the quesadillas are cooked, transfer them to a cutting board and allow them to cool for 1-2 minutes. Cut each quesadilla into wedges using a sharp knife or pizza cutter.
Serve warm with sour cream and salsa on the side for dipping, if desired.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.6 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 565 mg | 43% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
