The Shut Up Sandi Quesadilla Quesadillas
Meet your next weeknight favorite: The Shut Up Sandi Quesadilla Quesadillas, a bold and satisfying twist on a classic comfort food. This easy-to-make recipe combines layers of melted cheddar and mozzarella cheese, tender shredded chicken, hearty black beans, and a pop of fresh green bell pepper and red onion, all seasoned with smoky cumin and paprika for a flavor-packed bite in every layer. Sandwiched between golden, buttery tortillas, these quesadillas are pan-seared to crispy perfection in just 30 minutes. Perfect for family dinners or indulgent snacks, serve these quesadillas with tangy sour cream, vibrant salsa, and a sprinkle of cilantro for a restaurant-quality dish right at home. Quick, cheesy, and utterly irresistible—this recipe brings crunch and comfort to your plate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Cooked chicken breast, shredded
- 1 cup Black beans, drained and rinsed
- 0.5 cup Green bell pepper, diced
- 0.25 cup Red onion, finely chopped
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 0.5 cup Sour cream, for serving
- 0.5 cup Salsa, for serving
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced green bell pepper and red onion, cooking for 3 minutes until softened.
Add the black beans, shredded chicken, cumin, and paprika to the skillet. Stir and cook for 2-3 more minutes until the mixture is warm and well combined. Remove from heat and set aside.
Lay a tortilla flat on a clean surface. Sprinkle ¼ cup of shredded cheddar cheese and 2 tablespoons of shredded mozzarella cheese evenly over the tortilla.
Spread ¼ of the chicken and bean mixture over the cheese layer, followed by another ¼ cup of shredded cheddar cheese. Place a second tortilla on top to create a layered quesadilla.
Heat ½ tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Carefully transfer the quesadilla to the skillet and cook for 2-3 minutes on one side, pressing gently with a spatula.
Flip the quesadilla and cook the other side for 2-3 minutes until golden brown and the cheese is fully melted.
Repeat the process with the remaining tortillas, cheese, and filling to make two quesadillas in total.
Slice each quesadilla into quarters or sixths and serve with sour cream, salsa, and a sprinkle of fresh cilantro if desired.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 15.0 g | ||
| Protein | 194.0 g | 388% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 3015 mg | 232% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2050 mg | 44% | |
*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.
