Easy Chicken Quesadillas recipe
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Ingredients
- 2 tablespoons butter 6 chicken breast tenders 1 (.18 ounce) packet sazon seasoning 1 teaspoon garlic salt 1 cup instant rice 1 cup water 1 (14 ounce) can black beans, drained and rinsed 1 (.18 ounce) packet sazon seasoning 1 teaspoon garlic salt 8 extra-large flour tortillas 1 (16 ounce) package shredded Mexican cheese blend 1 tablespoon softened butter, or as needed
Nutrition Info
- 617.8 caloriescarbohydrate: 57.3 gcholesterol: 89.5 mgfat: 28.6 gfiber: 5.9 gprotein: 31.6 gsaturatedFat: 17.5 gservingSize: -sodium: 1713.5 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Easy Chicken Quesadillas
Directions
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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.
Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
Place each tortilla on a work surface, layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
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. Cut into wedges.