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A side view of quesadilla on a plate with salsa in the background.

Chicken Black Bean Quesadillas

Chicken Black Bean Quesadillas, crispy tortilla shells filled with chicken, black beans, green chiles, corn, and lots of gooey cheese. No matter if you are serving these quesadillas as an appetizer, a snack, or a meal everyone will surely love them.
5 from 2 votes
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Course: Appetizer, Main Course
Cuisine: American, Tex-Mex
Keyword: Chicken black bean quesadilla, Chicken and black bean quesadilla, chicken quesadilla
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 24 wedges
Calories: 253kcal
Author: Dawn

Ingredients

  • 1 pound chicken breast cut into small pieces
  • 1 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoon olive oil
  • 15 ounces black beans rinsed and drained
  • 4.5 ounces green chiles
  • 3/4 cup corn
  • 1 juice from lime
  • 12 ounces Colby Jack cheese 3 cups
  • 6 10-inch tortilla shells

Instructions

  • Combine the cumin, paprika, onion powder, garlic powder, and salt in a small bowl.
  • In a medium bowl add the chicken breast pieces. Sprinkle the combined seasoning over the chicken and toss until all of the chicken is coated.
  • Heat the olive oil in a large skillet. Add the chicken and saute until the chicken is no longer pink, about 5 to 6 minutes.
  • Once the chicken is brown add the black beans, corn, and green chiles. Mix until well blended. Add the juice of the lime and stir in.
  • To make the quesadilla divide the chicken mixture into 6 equal parts (about 1/2 cup each).
  • Start with the tortilla shell. Spread cheese over half of the shell, top with the chicken mixture, and then with more cheese, and fold in half.
  • Add enough vegetable oil to a skillet just to coat the bottom. Place the quesadilla in the skillet and cook for 2 to 3 minutes or until the shell is turning brown, flip and continue to cook until the other side is brown and the cheese is melted.
  • Cut in wedges and serve.

Notes

  1. Cut the chicken into small pieces, they will fit better in the quesadilla.
  2. Drain and rinse the black beans for a better-tasting quesadilla.
  3.  Add enough oil to coat the skillet when heating the quesadilla, this will help prevent sticking. 
  4. Use vegetable oil or canola oil for coating the pan, you will want an oil with little to no flavor.
  5. The oil for the frying of the quesadillas is not counted for the calories.
 
 
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 253kcal | Carbohydrates: 19.1g | Fat: 8.6g | Saturated Fat: 3.5g | Cholesterol: 60mg | Sodium: 275mg | Potassium: 557mg | Fiber: 3.1g | Sugar: 1g | Calcium: 147mg | Iron: 2mg