No time to cook? Make it a Mexican night with this fast, tasty, chicken and cheese quesadilla recipe! Serve for dinner or cut smaller wedges for an easy appetizer.
Stir together chicken, black beans, salsa, cilantro, chili powder, cumin and shredded Monterey Jack cheese in medium bowl. Divide mixture equally onto one side of each flour tortilla; fold tortilla in half over filling.
Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Cook two quesadillas at a time 4-6 minutes, turning once, until light golden brown. Repeat with remaining 1 tablespoon butter and remaining two quesadillas.
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