Chicken & Cheese Quesadillas – a delicious recipe with Mission Wheat Tortillas, Chicken, Ground Cumin, Salt, Lime Juice, Black Beans. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, combine chicken, lime juice, cumin and salt; toss well to combine.
2
Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of refried black beans.
3
Top each with about 1/3 cup of chicken and then sprinkle each with 1 tablespoon of cheese; divide scallions over top.
4
Cover with remaining tortillas and gently press down on each one.
5
Coat a very large nonstick skillet with cooking spray; place over medium heat.
6
Cook quesadillas in a single layer until golden brown on the bottom, about 2 minutes.
7
Flip quesadillas and press down on them with a spatula; cook until golden brown on the second side, about 2 to 3 minutes more; repeat with the remaining quesadillas.
8
Serve with Rees Restaurant Style Salsa!
347
kcal
Calories
13
g
Fat
11
g
Carbs
47
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 8 ingredients. The key ingredients include: 8 whole Mission Wheat Tortillas, 2 cups Cooked Chicken Breast, 1/4 teaspoons Ground Cumin, 1/4 teaspoons Salt, and more.
Yes, Chicken & Cheese Quesadillas 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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