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Easy Chicken Quesadillas
Easy Chicken Quesadillas
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Easy weeknight chicken and black bean quesadillas with instant rice and Mexican cheese, served with salsa and sour cream.
Ingredients:
  • 2 tablespoons butter
  • 6 chicken breast tenders
  • 1 (.18 ounce) packet sazon seasoning
  • 1 teaspoon garlic salt
  • 1 cup instant rice
  • 1 cup water
  • 1 (14 ounce) can black beans, drained and rinsed
  • 8 extra-large flour tortillas
  • 1 (16 ounce) package shredded Mexican cheese blend
  • 1 tablespoon softened butter, or as needed
Instructions:
  • In a saucepan over medium heat, melt 2 tablespoons of butter. Add chicken, 1 packet of sazon seasoning, and 1 teaspoon of garlic salt. Cook and stir, shredding the chicken as it cooks, until it is no longer pink in the center and juices run clear, about 8 to 10 minutes.
  • In a saucepan, bring the rice and water to a boil. Then, lower the heat, cover, and let it simmer until the rice is tender and the liquid is absorbed, typically for 5 to 10 minutes.
  • Combine black beans, 1 packet of sazon seasoning, and a teaspoon of garlic salt in a microwave-safe bowl. Microwave for around 2 minutes until heated through. Mix the black bean mixture into the rice.
  • Lay out tortillas on a flat surface. Spread bean-rice mixture, Mexican cheese, shredded chicken, and more cheese on one half of each tortilla. Fold them in half. Gently spread softened butter on top of each quesadilla.
  • In a large skillet over medium heat, cook each quesadilla with the buttered side down until the cheese is melted and the outside is crispy and golden brown, about 5 minutes on each side. Slice into wedges before serving.

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