Super Quick Weeknight Chicken Quesadillas

Super Quick Weeknight Chicken Quesadillas

I’ll always have a special place in my heart for quesadillas. They’re quick, tasty, surprisingly healthy and cheap! Quesadillas are super flexible, too. If you don’t like beans, you could just double the chicken. Want a vegetarian version? Just double the black beans. Don’t like spicy or coriander? Either one of them can be missed out and you’ll still have an amazing quick and easy weeknight quesadilla. 

 

AuthorVivre Le RêveDifficultyBeginner

Yields5 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients
 2 Chicken Breasts
 400 g Tin Black Beans, Drained
 ¼ Red Onion
 1 Jalapeño
 225 g Grated Cheddar Cheese
 1 tsp Chilli Powder
 1 Handful of Fresh Coriander
 ½ tsp Smoked Paprika
 Pinch of Salt
 120 ml Your Favourite BBQ Sauce
 10 Tortilla Wraps
Optional Extras
 Salsa
 Guacamole
 Sour Cream

Method
1

Any pre-cooked chicken will work for these quesadillas. Grilled chicken works great and adds a smokier flavour. I used 2 boneless, skinless chicken breasts that I cooked in a frying pan with a little oil.

2

Add the chopped chicken and drained black beans to a large bowl. Finely dice the red onion. Remove the seeds from the jalapeño, then finely dice. Pull the coriander leaves from their stems and roughly chop them. Add the onion, jalapeño, coriander, grated cheese, chilli powder, smoked paprika, salt, and BBQ sauce to the bowl with the chicken and black beans. Stir until everything is evenly combined.

3

Spread the mixture evenly over one half of the tortilla surface. Fold the tortilla closed, into a semicircle shape. Cook the filled and folded tortillas in a dry frying pan over medium-low heat, until the outside is brown and crispy, the filling has heated through, and the cheddar cheese has melted.

4

Cut each quesadilla in half and serve on their own, or with any of the optional extras!

Ingredients

Ingredients
 2 Chicken Breasts
 400 g Tin Black Beans, Drained
 ¼ Red Onion
 1 Jalapeño
 225 g Grated Cheddar Cheese
 1 tsp Chilli Powder
 1 Handful of Fresh Coriander
 ½ tsp Smoked Paprika
 Pinch of Salt
 120 ml Your Favourite BBQ Sauce
 10 Tortilla Wraps
Optional Extras
 Salsa
 Guacamole
 Sour Cream

Directions

Method
1

Any pre-cooked chicken will work for these quesadillas. Grilled chicken works great and adds a smokier flavour. I used 2 boneless, skinless chicken breasts that I cooked in a frying pan with a little oil.

2

Add the chopped chicken and drained black beans to a large bowl. Finely dice the red onion. Remove the seeds from the jalapeño, then finely dice. Pull the coriander leaves from their stems and roughly chop them. Add the onion, jalapeño, coriander, grated cheese, chilli powder, smoked paprika, salt, and BBQ sauce to the bowl with the chicken and black beans. Stir until everything is evenly combined.

3

Spread the mixture evenly over one half of the tortilla surface. Fold the tortilla closed, into a semicircle shape. Cook the filled and folded tortillas in a dry frying pan over medium-low heat, until the outside is brown and crispy, the filling has heated through, and the cheddar cheese has melted.

4

Cut each quesadilla in half and serve on their own, or with any of the optional extras!

Super Quick Weeknight Chicken Quesadillas

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Vivre Le Rêve
Welcome to Vivre Le Rêve, an online lifestyle magazine for all those who are or who want to be living the dream! I’m Rose, the lifestyle editor here at Vivre Le Rêve.