Easy Chicken Quesadillas
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
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
Bring rice and water to a boil in a saucepan
3
Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes
4
Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl
5
Cook in microwave until heated through, about 2 minutes
6
Add black bean mixture to rice
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
Fold each tortilla in half
9
Spread a thin layer of softened butter atop each quesadilla
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
Cut into wedges