Savory Black Bean and Chicken Quesadillas with Creamy Chili Dipping Sauce
These delicious Black Bean and Chicken Quesadillas are a culinary gem that my mom and I designed together. They're not only quick and easy to prepare, but the combination of seasoned chicken, hearty black beans, and melted cheese wrapped in soft tortillas make for a tantalizing meal that my husband can't get enough of! For those busy weeknights, you can skip the cooking by using pre-cooked fajita chicken and store-bought black bean dip, making this dish ready to enjoy in no time. Perfect for family dinners, game day snacks, or a tasty lunch, these quesadillas are sure to delight everyone at your table. Serve them alongside a zesty sour cream dipping sauce, guacamole, and fresh salsa for a well-rounded meal.
5
Servings
440
Calories
12
Ingredients
Ingredients
Boneless skinless chicken breast
1 lb (cubed)
Onion
1 medium (chopped)
Black beans
1 (15 ounce) can (drained)
Salsa
1/2 cup (none)
Taco seasoning
1-2 teaspoons (none)
Shredded cheese
to taste (none)
Flour tortillas
10 (none)
Sour cream
to taste (none)
Guacamole
to taste (none)
Chili powder
to taste (none)
Vegetable oil
for cooking (none)
Cooking spray
for cooking (none)
Instructions
1
Heat a skillet over medium-high heat. Add a touch of vegetable oil or cooking spray to coat the bottom.
2
Saute the cubed chicken and chopped onion together until the chicken is cooked through and no longer pink, and the onions are softened and transparent, about 5-7 minutes.
3
While the chicken and onions are cooking, combine the drained black beans, salsa, and taco seasoning in a food processor or blender. Blend until creamy and well-mixed, then set aside.
4
Once the chicken and onion mixture is done, remove from heat.
5
Take one flour tortilla and spread a generous amount of the black bean mixture over half of the tortilla, leaving about a 1/4 inch margin at the edges.
6
Layer the cooked chicken and onion mixture on top of the black bean spread, followed by a sprinkle of shredded cheese.
7
Fold the tortilla over to create a half-moon shape.
8
Return the skillet to medium-high heat. Cook the quesadilla on one side until golden brown, approximately 3-4 minutes, then flip carefully and cook the other side until golden and crispy, another 3-4 minutes. You may need to add more oil or cooking spray between quesadillas.
9
Repeat the process until all quesadillas are cooked.
10
In a small bowl, mix sour cream with chili powder and taco seasoning to taste, creating a flavorful dipping sauce.
11
Serve the quesadillas hot with the creamy chili sour cream dip, fresh guacamole, and salsa on the side.
Nutrition Information
14g
Fat
52g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Savory Black Bean and Chicken Quesadillas with Creamy Chili Dipping Sauce
What are the primary proteins in this dish?
The main proteins are boneless skinless chicken breast and black beans.
How can I make this recipe faster for a weeknight meal?
You can skip the cooking by using pre-cooked fajita chicken and store-bought black bean dip.
How many servings does this recipe make?
This recipe yields 5 servings.
What are the nutritional values for calories, fat, and protein?
Each serving contains 440 calories, 14g of fat, and 25g of protein.
What type of tortillas should I use?
The recipe specifies using 10 flour tortillas.
How do I prepare the black bean mixture?
Combine drained black beans, salsa, and taco seasoning in a food processor or blender and blend until creamy.
How long does it take to sauté the chicken and onions?
It takes about 5-7 minutes until the chicken is no longer pink and onions are soft.
What ingredients are in the creamy dipping sauce?
The sauce is made by mixing sour cream with chili powder and taco seasoning.
What sides are recommended to serve with these quesadillas?
They are best served with the creamy chili sour cream dip, fresh guacamole, and salsa.
How much chicken do I need?
The recipe calls for 1 lb of boneless skinless chicken breast.
What is the heat setting for cooking the quesadillas?
The skillet should be heated over medium-high heat.
How long do I cook each side of the quesadilla?
Cook each side for approximately 3-4 minutes until golden brown and crispy.
How much salsa is used in the recipe?
The recipe uses 1/2 cup of salsa blended into the bean mixture.
What type of onion should I use?
One medium chopped onion is required.
Is there a specific way to fold the tortilla?
Yes, fold the tortilla over to create a half-moon shape after filling.
How much taco seasoning is needed?
Use 1-2 teaspoons of taco seasoning for the bean mix, plus more to taste for the dipping sauce.
Should I leave a margin when spreading the beans on the tortilla?
Yes, leave about a 1/4 inch margin at the edges of the tortilla.
What oils can be used for cooking?
You can use vegetable oil or cooking spray.
What is the carbohydrate and fiber content?
Each serving has 52g of carbohydrates; fiber information is not specified.
Is this dish suitable for game day?
Yes, it is described as a perfect snack for game day or family dinners.
Can I use a blender if I don't have a food processor?
Yes, either a food processor or a blender can be used to mix the bean spread.
What category does this recipe fall into?
This recipe is categorized as a One Dish Meal.
How many ingredients are in this recipe?
There are a total of 12 ingredients listed.
What is the preparation method for the chicken?
The chicken should be cubed before sautéing.
How do I know when the onions are ready?
The onions should be softened and transparent.
How much cheese should I add?
The recipe suggests adding shredded cheese to taste.
What is the total number of tortillas required for 5 servings?
The recipe uses 10 flour tortillas.
Can I add guacamole inside the quesadilla?
The recipe suggests serving guacamole on the side, but it can be used to taste.
Is this recipe easy to make?
Yes, it is described as quick and easy to prepare.