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