Chicken and Bean Quesadilla
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Chicken and bean quesadillas can be served as a lunch item and as a dinner entrée. A regular quesadilla contains cheese and is topped with shredded lettuce, avocado, and fresh salsa. Adding beans and chicken turns this hearty recipe into Mexican comfort food that makes your stomach warm and toasty. The quesadilla is easy to make the only cooking utensils you need is a skillet and a lid.


1 pack 8-10 inch flour tortillas
1 cooked chicken breast for every two quesadilla
1 can refried beans
1 container fresh cut salsa (recipe is available on our recipe listings to do your own)
1 fresh avocado or fresh guacamole
6 ounces shredded cheddar or Mexican cheese blend
1 cup shredded cheese


Dice the chicken into small cubes about ½ in size
Open the can of beans
Cut your avocado into thin slices
Spray the inside of pan with cooking spray
Spread the refried beans on one flour tortilla
Lay the tortilla on a plate you will build the quesadilla on the plate
Spread out ½ the chicken and layer the avocado on top
Spread out ½ cup of fresh salsa and top with cheese
Place another flour tortilla on top and press to squeeze all the ingredients together
Repeat this for the 2nd quesadilla
Heat your skillet on a medium low heat and spray with cooking spray
Slide the tortilla into the skillet bean side down and cover with a lid
Cook for about 4 minutes until the tortilla starts to brown and turn over
Remove from pan and cook the second one
Cut into wedges and top with shredded lettuce and a dab of salsa for color

You can cook rice to complete this meal for a dinner entrée. A quesadilla is good for an appetizer, lunch or dinner. This is such an easy preparation you can change the ingredients for a vegetarian option by adding fresh chopped vegetables and meat substitutes. Practice now and you will be ready for Cinco de Mayo festivities in May.

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