Crunchy Munchy Chicken Quesadillas

CRUNCHY MUNCHY CHICKEN QUESADILLAS SERVING IDEA

CRUNCHY MUNCH CHICKEN QUESADILLAS

Crunchy on the outside, gooey and melty on the inside, these satisfying quesadillas are packed with juicy chicken, colorful vegetables, black beans, and Southwest flavor. Serve them with sour cream and salsa for a crowd-pleasing appetizer or an easy family meal.

SEASONINGS USED

Richard’s Famous Original Garlic Salt (or Firecracker Garlic Salt for extra heat)
Richard’s Famous Ancho Fiesta Southwest Seasoning

PREP TIME: 20 minutes
COOK TIME: 20 minutes
SERVINGS: 2 to 4 as a main dish, or up to 16 appetizer wedges

INGREDIENTS

8 ounces chicken breast tenders (or store-bought rotisserie chicken)
Cooking spray
1 tablespoon olive oil
1 can black beans, drained and rinsed
1 small can corn, drained
1 green bell pepper, diced
1 small onion, diced
1/2 teaspoon Richard’s Famous Original Garlic Salt (or Firecracker Garlic Salt); adjust to taste
1/2 teaspoon Richard’s Famous Ancho Fiesta Southwest Seasoning; adjust to taste
1 teaspoon brown sugar
6 tablespoons pineapple salsa (or your favorite salsa)
Grated Mexican cheddar cheese
2 large flour tortillas or thin white wraps
2 teaspoons butter
Low-fat sour cream, for serving
Additional salsa, for serving

DIRECTIONS

PREPARE CHICKEN: Spray a sauté pan with cooking spray or olive oil and heat over medium heat. Cook the chicken thoroughly. Remove from the pan and cut into bite-size pieces, or shred. If using rotisserie chicken, simply cut it into bite-size pieces, or shred, and set aside.
Add the olive oil to the same pan. Add the onion and green bell pepper and cook until tender-crisp.

  1. Stir in the black beans, corn, Richard’s Famous Garlic Salt, Richard’s Famous Ancho Fiesta Southwest Seasoning, brown sugar, and pineapple salsa. Cook over medium heat until heated through. Reduce heat to low and stir in the cooked chicken.

  2. In a large cast iron skillet or frying pan, melt 1 teaspoon butter over low heat.

  3. Place one tortilla flat in the pan. Sprinkle a layer of cheese over the tortilla, then spoon half of the filling evenly over the top. Add another light layer of cheese and place a second tortilla on top.

  4. Cook over low heat until the bottom tortilla is lightly browned and the cheese is melted. Carefully flip the quesadilla using a large spatula and lightly brown the other side.

  5. Repeat the process to make the second quesadilla.

  6. Transfer to a cutting board and cut into wedges. Serve hot with sour cream and salsa on the side.

RICHARD’S TIP
A little extra cheese added above and below the filling helps hold the quesadillas together and creates that irresistible melty texture.

MAKE IT YOUR WAY
For more heat, substitute Richard’s Famous Firecracker Garlic Salt.
Try different salsa flavors such as peach, mango, roasted tomato, or corn salsa.
Use rotisserie chicken for a quicker weeknight meal.

STORAGE
Store leftovers covered in the refrigerator for up to 3 days. Reheat in a skillet over low heat to restore the crispy exterior.