Stacks of chicken and cheese quesadillas alongside cilantro and lime.
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5 from 12 votes

Chicken and Cheese Quesadillas

These Chicken and Cheese Quesadillas are on your dinner table and ready to enjoy in about 20 minutes.  They're bursting with chicken, black beans, hot peppers, corn and lots and lots of cheese.  The finishing touch?  Adobo sauce for that smoky heat. You're gonna love these!
Course Lunch, Main Course
Cuisine Mexican
Keyword easy dinner recipe, quesadillas, tex mex
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings 12 quesadillas
Calories 236kcal
Author Dawn Coombs

Ingredients

  • 6 large tortillas
  • 2.5 cups cooked chicken -cut into bite-sized pieces
  • 2.5 cups cheddar cheese -shredded
  • 3/4 cup canned black beans -rinsed and drained (I used unsalted variety)
  • 1 ear corn -kernels removed
  • 1/3 cup banana peppers -squeezed with paper towel to remove excess moisture
  • 2 tbsp adobo sauce
  • 1/2 tbsp olive oil -or baking spray

Oven Method

    Instructions

    • Preheat oven to 400F.  Distribute chicken evenly over tortillas (on one half of each tortilla).  
    • Top chicken with cheese, black beans, corn, banana peppers and adobo sauce.  Fold over top so you have half moon shapes.  
    • Brush top of tortilla with olive oil.  Bake for about 10 minutes until heated through and cheese melted.  Lest rest for about 5 minutes before cutting in half.  Makes 12 pieces. Serve with salsa, Greek yogurt, guacamole or sour cream.  Enjoy!

    Stovetop Method (preferred method)

    • Preheat oven to 200 F (to keep quesadillas warm while preparing batches). This is optional.  Distribute chicken evenly over tortillas (on one half of each tortilla).
    • Top chicken with cheese, black beans, corn, banana peppers and adobo sauce. Fold over top so you have half moon shapes.
    • Brush top of tortilla with olive oil (or spray a non stick pan with baking spray). 
    • Place 2 half moons in pan at a time, cook on medium heat about 3 minutes per side until golden brown and crispy, being careful not to burn (place quesadillas in oven on a sheet pan to keep warm while finishing batches (3 batches in total).  Lest rest for about 5 minutes before cutting in half. Makes 12 pieces. Serve with salsa, Greek yogurt, guacamole or sour cream. Enjoy!

    Notes

    If you don't have leftover chicken, cook about 1 boneless skinless chicken breast and 2 boneless/skinless chicken thighs in a cast iron skillet in a 400F degree oven for about 22-25 minutes  and internal temperature reaches 165F or until chicken is cooked through.  Let cool slightly before chopping up for use in quesadillas.  
    Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!

    Nutrition

    Calories: 236kcal | Carbohydrates: 12g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 785mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6% | Vitamin C: 4.5% | Calcium: 19.7% | Iron: 7.6%