Quick Cheesy Bean & Chicken Quesadilla Recipe With Pico de Gallo Poultry Appetizers Lunch Dinner

Quesadillas are a quick dinner option for busy nights or a fun appetizer at get-togethers. Quesadillas can be stuffed with a variety of ingredients, but this one uses shredded chicken, beans and cheese. They are fun, filling and delicious!

This chicken quesadilla recipe is a great use for leftover chicken. If you don't have leftover chicken, rotisserie chicken works well or cook a chicken breast or two in a pan with salt and pepper until cooked through, cool then shred. So easy!

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 2 cups shredded cooked chicken
• 1 can (14 ounces) kidney beans or black beans, drained and rinsed well 
• 1/3 cup salsa
• 1 cup grated cheddar cheese
• 2 tablespoons chopped cilantro (optional)
• 8 flour tortillas

For Serving

• pico de gallo (store bought or homemade)
• sour cream
• guacamole, sliced avocado or grilled avocado

Here's how to make it: 

1. Combine the chicken, beans, salsa, cheese and cilantro, if using, in a bowl. Mix well. 
2. Put four tortillas onto a cutting board. Divide the chicken mixture between the tortillas. Top with the remaining tortillas. 
3. Spray a nonstick skillet with cooking spray and heat over medium-high heat. Put one quesadilla into the pan (two if your pan is large enough) and cook for about 2 minutes or until it is browning on the bottom. Flip it over and continue to cook until cheese is melted and other side is golden. Repeat with remaining quesadillas. 
4. Cut the quesadillas into quarters. Serve with pico de gallo and other desired toppings. 

Note: You could also fold the tortillas over and cook, then cut in half. 

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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