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Chicken and Black Bean Quesadillas

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“In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large nonstick skillet, heat 1 tablespoon oil over medium heat; add in the onion; cook/stir occasionally, until golden, about 6 minutes.
  2. Add in the garlic; cook/stir until fragrant, about 1 minute.
  3. Transfer to a big bowl; add the chicken to the onion mixture, along with the cheese; season to taste with salt and pepper.
  4. In a food processor, combine the black beans with 1/4 cup of salsa; pulse a few times.
  5. The mixture shouldn't be totally smooth; taste and season with salt, if needed; set aside.
  6. Assemble: spread the black beans onto 4 of the tortillas; top with the chicken mixture, then with the remaining tortillas.
  7. Heat a large frying pan over medium heat; lightly oil the pan.
  8. Carefully place one of the quesadillas in the frying pan; cook on each side until lightly browned, 2-3 minutes.
  9. Transfer to a cutting board and cut the quesadillas into 8 wedges.
  10. Repeat with the remaining quesadillas.
  11. Serve warm with salsa.

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