Easy Chicken Quesadillas

1. 1

   Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.

2. 2

   Bring rice and water to a boil in a saucepan.

3. 3

   Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.

4. 4

   Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl.

5. 5

   Cook in microwave until heated through, about 2 minutes.

6. 6

   Add black bean mixture to rice.

7. 7

   Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese.

8. 8

   Fold each tortilla in half.

9. 9

   Spread a thin layer of softened butter atop each quesadilla.

10. 10

    Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side.

11. 11

    Cut into wedges.

* Per serving · 4 servings · Values may vary.