Full Meal Quesadilla
Satisfy your cravings with this hearty Full Meal Quesadilla recipe, a delicious one-pan wonder that's packed with bold flavors and wholesome ingredients. Perfectly golden flour tortillas are loaded with juicy shredded chicken, black beans, sweet corn, and diced red bell peppers, all seasoned with a blend of cumin and chili powder for a Southwest-inspired kick. A melty combination of cheddar and Monterey Jack cheeses ties everything together, while fresh cilantro and green onions enhance each bite with vibrant freshness. In just 35 minutes, you can create a filling meal that's perfect for busy weeknights, game-day spreads, or casual family dinners. Serve these quesadillas with tangy sour cream, zesty salsa, and creamy guacamole to make it a complete meal everyone will love. Easy to customize for any crowd, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 2 cups cooked and shredded chicken breast
- 1 cup black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 medium red bell pepper, diced
- 3 stalks green onions, thinly sliced
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter or oil for cooking
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup salsa (optional, for serving)
- 0.5 cup guacamole (optional, for serving)
Instructions
In a large mixing bowl, combine the shredded chicken, black beans, corn, diced bell pepper, green onions, cilantro, cumin, chili powder, salt, and pepper. Mix until well combined.
Heat a large skillet or griddle over medium heat and lightly coat it with butter or oil.
Place one tortilla flat in the skillet and sprinkle a thin, even layer of shredded cheddar and Monterey Jack cheese on half of the tortilla.
Spoon about 1/2 cup of the chicken and vegetable mixture over the cheese layer, spreading it evenly.
Sprinkle another layer of shredded cheese over the filling, then fold the tortilla in half to cover the filling.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted.
Remove the quesadilla from the skillet and let it rest for 1-2 minutes before slicing into wedges.
Repeat with the remaining tortillas and filling to create more quesadillas.
Serve the quesadillas hot with sour cream, salsa, and guacamole on the side, if desired.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1643 mg | 71% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 8.8 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 756 mg | 58% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1007 mg | 21% | |
*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.
