Chicken Quesadilla with Corn and Black Beans

Hands holding a plate of chicken quesadillas.

Chicken Quesadilla with Corn and Black Beans

Not just your average chicken quesadilla recipe! Stuffed with sweet corn, zesty black beans, and sauteed peppers and onions, the cheesy, flavorful, Mexican-inspired meal is a family-friendly dinner for any night of the week.

Course Dinner, Lunch

Cuisine American, Mexican

Keyword Chicken Quesadilla, chicken quesadilla recipe, chicken quesadillas

Prep Time 15

Cook Time 35

Total Time 50

Servings quesadillas

Calories 545kcal

Author Blair Lonergan

Ingredients

1 tablespoon olive oil
½ of a medium sweet onion, thinly sliced
½ of a sweet red bell pepper, seeded and thinly sliced
1 clove garlic, minced or pressed
1 cup cooked, chopped (or shredded) chicken
1 (15.5 ounce) can black beans, drained and rinsed
1 cup cooked corn kernels (from about 1 large ear), or use frozen corn kernels (not thawed)
¾ teaspoon kosher salt
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon smoked paprika
Dash of ground black pepper, to taste (or use a dash of cayenne pepper if you like it spicy)
1-2 tablespoons chopped fresh cilantro or parsley
8 (8-inch) flour tortillas
1 cup (about 4 ounces) grated Monterey Jack or Pepper Jack cheese
1 cup (about 4 ounces) grated Cheddar cheese
Optional, for serving: salsa, sour cream, guacamole, sliced green onions, pickled red onions, fresh cilantro

Instructions

Heat olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook until lightly browned, about 1-2 minutes.
Reduce the heat to medium-low. Add the chicken, beans, and corn. Season with salt, cumin, chili powder, smoked paprika, and pepper (or cayenne). Cook over medium-low heat until the chicken and corn are heated through, about 5-6 minutes. Stir in the cilantro or parsley.
Heat a large cast iron skillet or griddle over medium heat.
While the skillet or griddle heats up, arrange 4 of the tortillas flat on a counter. Sprinkle about ¼ cup of cheese on each of the 4 tortillas. Spoon ¼ cup of the chicken and bean mixture over the cheese. Top with another ¼ cup of cheese. Place each of the 4 remaining tortillas on top of the chicken and cheese mixture.
Working in batches, cook the quesadillas in the hot skillet or on the hot griddle until golden on the bottom and the cheese has started to melt, 2-3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2-3 more minutes. Repeat with the remaining quesadillas.
Let the quesadillas rest on a cutting board for a minute or two, and then cut each quesadilla into triangles. Serve with optional toppings and salsa or guacamole for dipping.

Notes

For smaller servings, make "half quesadillas" by using just one tortilla and folding it over on itself.
Try different types of shredded cheese, such as a Mexican Four Cheese blend, just cheddar, Pepper Jack (for spicy kick), or Colby Jack.
Use pinto beans instead of black beans.
Omit the beans altogether and use an extra cup or so of cooked chicken instead.
Use cooked, shredded turkey, ground beef, or pulled pork in lieu of the chicken.
Use two different types of cheese (or more) for a variety of textures and flavors.
Keep the skillet over medium heat while cooking the quesadillas, or reduce the temperature to prevent the tortillas from burning. You don't want the pan too hot or the tortillas will get too dark before the cheese melts inside.
Let the quesadillas rest on a cutting board for a few minutes before slicing and serving.
Garnish with your favorite fresh toppings for a bright, cool contrast to the ooey, gooey, melty, cheesy quesadilla filling.

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