Chicken Black Bean Quesdillas – a delicious recipe with chicken, cheese soup, black beans, salsa, cumin, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Boil the chicken breasts in a saucepan on medium high heat until no longer pink. remove chicken to a plate. Set aside. Mix the cheese soup, well drained black beans/salsa/cumin/salt and pepper and 1 cup of cheese in a saucepan on medium heat until cheese melts. Take two forks and shred the chicken. Add all of the chicken to the cheese mixture. You will need to spray a frying pan with cooking spray or oil over medium heat. Take one tortilla and spread the mixture on half of the tortilla. Fold in half. Place in frying pan until lightly brown then flip. Remove from heat and cut into wedges. Repeat process. Serve with lettuce/tomato/sour cream and Avocado slices.
552
kcal
Calories
32
g
Fat
7
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound of boneless skinless chicken breast. Cooked and then shredded, 1 11 1/2 ounce can cheese soup, 1 15 ounce can well drained black beans, 1/2 jar ( 1 cup) salsa, and more.
Yes, Chicken Black Bean Quesdillas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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