One-Pan Easy Cheesy Chicken Quesadillas
with Black Beans & Sour Cream
These quesadillas are big on flavor AND ready in just 15 minutes with the help of a few kitchen tricks. We start with chicken breast strips, which are sautéed with black beans and Southwest spices to make a hearty filling. It’s layered onto tortillas with pepper jack and Monterey Jack cheese, then pan-toasted to achieve perfectly golden, gooey results. Each quesadilla is topped with sour cream for a cooling finish. A good thing just got a whole lot better.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Breast Strips
1 tablespoon
Southwest Spice Blend
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Pepper Jack Cheese
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
13.4 ounce
Black Beans
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Drain and rinse beans. • Pat chicken* dry with paper towels.
• Heat a drizzle of oil in a medium pan over medium-high heat. Add beans, chicken, and Southwest Spice. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Season with a big pinch of salt and pepper. • Turn off heat; transfer to a plate and set aside. Wipe out pan.
• Place tortillas on a clean work surface. Evenly sprinkle pepper jack onto one half of each tortilla. Top with chicken and bean filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas. • Heat a drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes. TIP: Depending on the size of your pan, you may need to work in batches.
• Cut quesadillas into wedges and divide between plates. Top with sour cream and serve.
