Easy Quesadillas with Black Beans, Chicken and Pepp

Name: Easy Quesadillas with Black Beans, Chicken and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Unsalted Butter, Plus More For Greasing Griddle; 1 Tablespoon Olive Oil; 1 whole Small White Onion, Chopped; 1 teaspoon Salt; 1/2 teaspoons Pepper; 4 whole Flour Tortillas, Taco Size; 1 whole Red Bell Pepper, Seeded And Sliced; 1 whole Yellow Bell Pepper, Seeded And Sliced; 1 whole Tomato, Roughly Diced; 1 cup Pepper Jack Cheese, Grated; 1 cup Cheddar Cheese, Grated; 1 cup Cooked Chicken Shredded; 1 can 16oz. Can Black Beans, Drained And Rinsed; 2 Tablespoons Fresh Cilantro, Chopped

Servings: persons

1 Tablespoon Unsalted Butter, Plus More For Greasing Griddle
1 Tablespoon Olive Oil
1 whole Small White Onion, Chopped
1 teaspoon Salt
1/2 teaspoons Pepper
4 whole Flour Tortillas, Taco Size
1 whole Red Bell Pepper, Seeded And Sliced
1 whole Yellow Bell Pepper, Seeded And Sliced
1 whole Tomato, Roughly Diced
1 cup Pepper Jack Cheese, Grated
1 cup Cheddar Cheese, Grated
1 cup Cooked Chicken Shredded
1 can 16oz. Can Black Beans, Drained And Rinsed
2 Tablespoons Fresh Cilantro, Chopped

1
Melt one tablespoon butter and one tablespoon of olive oil in a skillet over medium high heat.
2
Add onions to the skillet and season with salt and pepper.
3
Saute onions about five minutes, then add peppers.
4
Saute onions and peppers 10 more minutes, or until they are softened but still holding their shape.
5
Remove skillet from heat.
6
Combine both the grated pepper jack and cheddar cheeses in a bowl.
7
Line up all of your ingredients and get ready to assemble quesadillas.
8
Lay one tortilla flat on your work surface.
9
Layer 1/2 cup of the cheese mixture on top of the tortilla, leaving a 1/2 border around the edges.
10
Add 1/2 of the the chicken.
11
Add 1/4 cup black beans.
12
Add 1/2 of the mixed peppers and onions mixture, 1/2 of the tomato, and sprinkle with 1 tablespoon cilantro.
13
Add another 1/2 cup of the cheese.
14
Top with another tortilla.
15
Repeat to make a second quesadilla.
16
Grill 3-4 minutes on each side on a 350 F electric griddle, or in a grill pan on the stove over medium heat.
17
Cut into wedges and serve warm.

912

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Unsalted Butter, Plus More For Greasing Griddle, 1 Tablespoon Olive Oil, 1 whole Small White Onion, Chopped, 1 teaspoon Salt, and more.

Yes, Easy Quesadillas with Black Beans, Chicken and Peppers 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.

That's it — enjoy your meal!

Easy Quesadillas with Black Beans, Chicken and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions