Ingredients
2 cups cooked chicken, shredded or diced (leftover rotisserie chicken is perfect)
8 medium (8-inch) flour tortillas
2 cups shredded Mexican cheese blend (or a mix of cheddar and Monterey Jack)
1 can (15 oz / 425g) black beans, rinsed and drained (optional)
1 teaspoon chili powder
½ teaspoon ground cumin
2 tablespoons butter or neutral oil, for frying
For Serving (Optional): Sour cream, salsa, guacamole, fresh cilantro
Instructions
- Prepare the Filling: In a medium bowl, combine the shredded cooked chicken, 1 ½ cups of the shredded cheese, the rinsed and drained black beans (if using), chili powder, and ground cumin. Use a fork to toss everything together until the chicken and beans are evenly coated in the spices.
- Heat the Skillet: Place a large non-stick or cast-iron skillet over medium heat. Add about ½ tablespoon of butter or oil to the pan.
- Assemble the Quesadilla: Once the butter is melted and sizzling, place one tortilla flat in the skillet. Immediately sprinkle a light layer of the remaining cheese over the entire surface of the tortilla.
- Add Filling and Top: Spoon about a quarter of the chicken and bean mixture evenly over one half of the tortilla in the pan. Carefully fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook Until Golden and Crispy: Cook the quesadilla for 2-3 minutes on the first side, pressing down gently with a spatula, until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook for another 2-3 minutes on the other side, until golden and the cheese is completely melted and gooey.
- Repeat and Serve: Slide the finished quesadilla onto a cutting board and let it rest for a minute before slicing it into wedges. Repeat the process with the remaining tortillas and filling, adding more butter or oil to the pan as needed. Serve immediately with your favorite toppings like sour cream and salsa.
Notes
Best Cheese: For the ultimate “cheese pull,” it’s always best to shred your own cheese from a block. Pre-shredded cheese is often coated in anti-caking powders that can prevent it from melting as smoothly.
Don’t Overstuff: Be careful not to overfill your quesadillas. If you add too much filling, it will spill out into the pan and make the quesadilla difficult to flip.
The Skillet: A cast-iron skillet works wonderfully for this recipe as it retains heat evenly and creates a beautifully crisp, golden-brown crust on the tortillas.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Quick Meal
- Method: Pan-Frying, Sautéing
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480 kcal
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g