Starting off another week of the “Ingredient Game”, this week is “Cheese Week” so here is a super quick snack or appetizer. The whole things comes together in just about 20 minutes an can feed a crowd. Honestly, I just made 2 full quesadillas and will save the rest for tomorrow or the next day because 10 tortillas (or 5 quesadillas) really feeds a crowd!
Ingredients
2 tablespoons vegetable oil
1 lb boneless skinless chicken breast, cubed
1 medium onion, chopped
1 (15 ounce) can black beans, drained
1-2 teaspoon taco seasoning or chili powder
1 1/2 shredded cheddar cheese
10 flour tortillas
4-5 tablespoons butter
Serving suggestions: salsa, guacamole, sour cream
Directions
Heat the vegetable oil in a medium skillet until shimmering. Sauté onion until it is translucent, then add the chicken and continue sautéing until no longer pink. Add the taco seasoning, and the black beans. heat through, mashing a few of the black beans in the process.
Distribute the filling evenly between 5 tortillas and spread to about 1/4 inch of the edge. Sprinkle liberally with cheese. Top with the other tortillas.
In a clean pan (either the one that you just used, washed out, or a new one) melt a tablespoon of butter. Cook quesadillas over med-high heat until golden brown, flipping once. Be careful that the filling doesn’t go everywhere!
Cut into triangles and serve immediately with sour cream dip, guacamole, and salsa.
