Southwest Chicken Quesadillas
Servings 4 servings
Calories 764kcal
Ingredients
- 1 tablespoon olive oil
- 1 red or orange bell pepper seeded and diced
- 1 jalapeño pepper seeded and diced
- 1/2 cup frozen corn kernels
- 1 1/2 cups shredded rotisserie chicken (or leftover cooked chicken)
- 1/2 cup black beans drained and rinsed
- 1 tablespoon southeast seasoning blend
- 1 teaspoon dried cilantro
- 4 tablespoons water
- 8 fajita sized flour tortillas
- 3 cups shredded colby jack cheese
- 1 tablespoon butter
- Hidden Valley Avocado Ranch Dressing
Instructions
- Heat olive oil in skillet over medium high heat
- Add peppers and corn and cook until slightly softened, about 4-6 minutes
- Add chicken and black beans to skillet with veggies
- Stir in seasoning, cilantro and just enough water to combine
- Let simmer until heated through
- Remove from heat and let cool slightly
- Assemble by placing a layer of cheese on one tortilla
- Top the cheese with 1/4 of the filling mix and more cheese
- Finish off with an additional tortilla
- Melt butter in clean skillet
- Carefully add quesadilla and cook for 2-3 minutes until lightly browned and cheese start to melt
- Flip and finish on the other side
- Repeat with remaining tortillas
- Drizzle with ranch dressing or serve on the side as a dipping sauce
Nutrition
Calories: 764kcal | Carbohydrates: 45g | Protein: 42g | Fat: 45g | Saturated Fat: 24g | Cholesterol: 142mg | Sodium: 1235mg | Potassium: 539mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2115IU | Vitamin C: 43.9mg | Calcium: 754mg | Iron: 3.7mg