Tex-Mex Fiesta Quesadillas

Allergens

Dairy, Gluten

Ingredients

• 24 corn tortillas
• 1 ½ cups shredded Monterey Jack cheese
• 1 cup refried black beans
• 2 cups cooked and diced chicken breast (optional)
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (4.5 oz) chopped green chilies
• 1 cup sour cream
• ¼ cup taco seasoning
• 2 tablespoons olive oil

Instructions

1. In a large bowl, combine cooked chicken (if using), black beans, and green chilies. Add the taco seasoning, stirring well to coat. Set aside.
2. Heat a large non stick skillet or griddle over medium heat. Spray both sides of a corn tortilla with cooking spray, then place on the hot surface. Cook for about 30 seconds until it begins to bubble and turn golden brown. Flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining tortillas.
3. To assemble quesadillas, spread a thin layer of refried black beans on one half of each cooked tortilla. Top with shredded Monterey Jack cheese, a dollop of the chicken and bean mixture, and another sprinkle of cheese. Fold the empty half over to create a semi circle.
4. Return to the heated skillet and cook until golden brown and crisp on both sides, about 2 3 minutes per side. Transfer to a cutting board and cut into wedges or halves as desired. Repeat with remaining tortillas and filling.

Chef’s Insight

The key to perfect quesadillas is ensuring the tortillas are crisp but not burnt, and the fillings warm and melty.

Notes

Serve with our zesty Pico de Gallo and guacamole for an authentic street fair experience!