Black Bean, Corn, and Chicken Quesadillas

Chicken quesadillas are always yummy. It has to be virtually impossible to screw up a chicken quesadillas. So would I blog about a plain old chicken quesadilla? Of course not! Let’s add some corn, black beans, and some yummy herbs and spices!

I’ve been on a guacamole kick for a little while. And by a little while I mean, almost a year. Before that, I didn’t really enjoy guacamole. I didn’t think it was disgusting or anything, it just didn’t love the flavor. But after my sister made her own version last summer, I can’t get enough of the stuff. My husband and I probably make it, on average, once a week. I usually purchase avocados each time I go to the store and try to put something on the week’s menu that the guac would go well with. This week was these tasty Black Bean, Corn, and Chicken Quesadillas!

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Black Bean, Corn, and Chicken Quesadillas

Recipe Adapted from: Sugared Whisk

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 1/2 cups corn kernels (fresh or frozen)
  • 6 ounces chicken breast, cooked and shredded or cubed
  • 1/3 cup water or chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 can reduced-sodium black beans, drained and rinsed
  • 2 ounces light cream cheese
  • 1 cup reduced-fat Mexican blended cheese
  • 6 whole wheat soft taco tortillas

Heat the olive oil in a large skillet. Add the garlic and corn and saute until the garlic is fragrant. Add the chicken, water (or broth), cumin, chili powder, oregano, black pepper, and black beans and bring to a light boil. Simmer for approximately 5 minutes. Remove from heat and stir in the cream cheese until it is melted and well blended with the rest of the ingredients.

Next, you can choose to heat another pan on the stove, use a grill, or do what I did, and use a George Foreman grill. Either way, get out the tortillas and lightly brush or spray olive oil on the outside surface. Build the quesadilla by adding the mixture and topping with cheese. Fold the tortilla in half and press together the tortilla. Cook the quesadilla to make sure that both sides are browned and the cheese is melted. Garnish your quesadilla with the toppings of your choice such as guac, sour cream, salsa, etc. Enjoy!!

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3 thoughts on “Black Bean, Corn, and Chicken Quesadillas

  1. Dan and I have been on a guacamole kick lately too. We’ve been making Chipotle’s version. (We found the recipe online!) I think we had a dinner composed of just guacamole last week. 🙂 We’ll have to try your recipe!

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