Chicken And Black Bean Quesadillas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil, plus more for frying quesadillas
• 1 large onion, chopped
• 2 large garlic cloves, minced
• 3 1/2 cups shredded cooked chicken
• 8 ounces monterey jack pepper cheese, grated (2 cups)
• salt
• fresh ground black pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/4 cups tomato and chipotle salsa (mexican take-out easy tomato and chipotle salsa)
• 8 large flour tortillas

Recipe

• 1 in a large nonstick skillet, heat 1 tablespoon oil over medium heat; add in the onion; cook/stir occasionally, until golden, about 6 minutes.
• 2 add in the garlic; cook/stir until fragrant, about 1 minute.
• 3 transfer to a big bowl; add the chicken to the onion mixture, along with the cheese; season to taste with salt and pepper.
• 4 in a food processor, combine the black beans with 1/4 cup of salsa; pulse a few times.
• 5 the mixture shouldn't be totally smooth; taste and season with salt, if needed; set aside.
• 6 assemble: spread the black beans onto 4 of the tortillas; top with the chicken mixture, then with the remaining tortillas.
• 7 heat a large frying pan over medium heat; lightly oil the pan.
• 8 carefully place one of the quesadillas in the frying pan; cook on each side until lightly browned, 2-3 minutes.
• 9 transfer to a cutting board and cut the quesadillas into 8 wedges.
• 10 repeat with the remaining quesadillas.
• 11 serve warm with salsa.