YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Black Bean Quesadillas
Enjoy a satisfying and well-balanced meal with these crispy chicken and black bean quesadillas. Tender pieces of seasoned chicken paired with hearty black beans and melty cheese are sandwiched between whole wheat tortillas. Each bite is bursting with flavor from a blend of spices and a hint of heat from fresh jalapeño, making it a perfect choice for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Black Beans
1 Whole Wheat Tortilla
1/4 cup Shredded Low-Fat Cheddar Cheese
1 Jalapeño
1 tsp Olive Oil
1/2 tsp Cumin
1/2 tsp Paprika
Salt and Black Pepper to taste
PREPARATION
Season the chicken breast with salt, pepper, cumin, and paprika. Let it sit for a few minutes to absorb the flavors.
Heat the olive oil in a skillet over medium heat. Add the seasoned chicken and cook until the internal temperature reaches 165°F, about 5-7 minutes per side depending on thickness.
Once cooked, shred or dice the chicken into bite-sized pieces and set aside.
In the same skillet, lightly sauté the chopped jalapeño for 1-2 minutes until softened. Add the black beans and warm through.
Place the whole wheat tortilla on a clean surface. Sprinkle half of the shredded cheese over one side, layer the chicken, black beans, and sautéed jalapeño, then top with the remaining cheese.
Fold the tortilla in half to create a quesadilla.
Wipe the skillet clean and heat it over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.
Remove the quesadilla from the skillet, slice it into wedges, and serve warm.