Chicken Black Bean Corn Grilled Quesadillas Recipes

BLACK BEAN-CHICKEN QUESADILLAS

Steps:

• In a large skillet, combine the beans, tomatoes, chicken and onion powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until thickened., In a small bowl, combine the cheeses. Sprinkle half of the cheese mixture over four tortillas. Layer with chicken mixture and remaining cheese mixture. Top with remaining tortillas., In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with sour cream, salsa and guacamole if desired.

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

GRILLED CHICKEN QUESADILLAS

Steps:

• Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
• Heat grill for medium-high heat.
• Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
• Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

CHICKEN, BLACK BEAN & CORN GRILLED QUESADILLAS

Steps:

• Filling -- In a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. That is it.
• Stuff the Quesadilla -- Top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
• Grill -- This can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. Just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. Just a couple of minutes per side is all it takes on the grill or grill pan. Just make sure the cheese melts and the quesadilla gets golden brown. Medium heat is all you need. Each grill inside or out or saute pan is different so just cook until golden brown is all.
• Serve -- Cut the quesadilla in 2-3 slices. I just use a pizza cutter or a knife works fine. For me -- I serve over a bed of lettuce or Mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). Use your favorite toppings. Fresh diced tomatoes or black olives are also very good. ENJOY!

CORN AND BLACK BEAN QUESADILLAS

Steps:

• Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
• Heat a 10-inch cast-iron skillet over medium heat.
• Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
• Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
• Serve topped with pico de gallo if desired.
• Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS

Steps:

• Grill the vegetables:
• Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
• While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8-10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
• Make the salsa:
• Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
• Assemble the quesadillas:
• Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
• Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
• Do Ahead
• Vegetables can be grilled, covered, and chilled for up to 3 days.

BLACK BEAN 'N' CORN QUESADILLAS

Steps:

• Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.

GRILLED CHICKEN AND BLACK BEAN QUESADILLAS

Steps:

• Saute green peppers and onions in vegetable oil until softened.
• Combine cooked peppers and onion with beans, corn, cheeses, and seasoning.
• Spread some mixture over one half of a tortilla. Fold tortilla over to form a half moon and press around the edges.
• Lightly spray or brush a skillet with vegetable oil.
• Grill the quesadilla on medium to medium high heat. Each side takes about 3 minutes.
• Do the same for the reaming mixture and tortillas.
• It's easiest to use a pizza cutter to cut them into wedges.
• Serve with sour cream and salsa.

BLACK BEAN AND CHICKEN QUESADILLAS

Steps:

• Saute chicken and onion over med-high heat until chicken is no longer pink and onions are transparent.
• In food processor or blender, combine black beans, salsa, and taco seasoning and blend until creamy.
• Distribute beans evenly between 5 tortillas and spread to about 1/4 inch of the edge.
• Distribute cooked chicken and onion over beans, and sprinkle with cheese.
• Top with the other tortillas and cook quesadillas over med-high heat until golden brown, flipping once.
• You can use vegetable oil or cooking spray when cooking quesadillas.
• While cooking quesadillas, mix sour cream with chili powder and taco seasoning to taste.
• This makes a killer sour cream dip for the quesadillas.
• Serve hot with sour cream dip, guacamole, and salsa.
• Enjoy!