Description
I came up with this recipe on a whim. I love quesadillas, but am picky about what goes in them. This was super easy to make and tasted really good. Serve as is or with salsa and sour cream.
Ingredients
- 2 tablespoons butter
- 6 chicken breast tenders
- 1 (.18 ounce) packet sazon seasoning
- 1 teaspoon garlic salt
- 1 cup instant rice
- 1 cup water
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (.18 ounce) packet sazon seasoning
- 1 teaspoon garlic salt
- 8 extra-large flour tortillas
- 1 (16 ounce) package shredded Mexican cheese blend
- 1 tablespoon softened butter, or as needed
Instructions
- 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.
- Bring rice and water to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until rice is tender
- and the liquid has been absorbed
- 5 to 10 minutes.
- Stir black beans
- 1 packet sazon seasoning
- and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through
- about 2 minutes. Add black bean mixture to rice.
- Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture
- Mexican cheese
- shredded chicken
- and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
- 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. Cut into wedges.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8