Go Back
- 2 cups cooked rotisserie chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn, frozen or fresh - 1 cup bell peppers, diced (mix of red, yellow, and green) - 1 small red onion, diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 2 cups shredded cheese (cheddar or Monterey Jack) - 4 large flour tortillas - Olive oil or cooking spray

30-Minute Southwest Chicken Quesadillas

Discover the ultimate comfort food with Sizzling Southwest Chicken Quesadillas! This easy recipe features tender rotisserie chicken, black beans, corn, flavorful spices, and colorful veggies all melted in cheesy perfection within crispy tortillas. Perfect for quick weeknight dinners or game day snacks, these quesadillas are not only delicious but also customizable to suit your taste. Elevate your meal with fresh garnishes and tasty dips for an unforgettable dining experience!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded (rotisserie chicken works wonderfully!)

1 cup canned black beans, rinsed and drained

1 cup corn kernels (frozen or canned)

1 cup bell peppers, diced (choose any color for vibrancy)

1 small red onion, finely diced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

2 cups shredded cheese (such as cheddar, Monterey Jack, or a blend)

4 large flour tortillas

Olive oil or cooking spray for the skillet

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Prepare the Filling: In a spacious mixing bowl, combine the shredded chicken, black beans, corn, diced bell peppers, diced red onion, ground cumin, chili powder, salt, and freshly ground pepper. Stir gently until all ingredients are well mixed and evenly coated with the spices.

    Heat the Skillet: Place a large skillet over medium heat and add a splash of olive oil or coat the bottom with cooking spray. Allow it to heat until shimmering, which will help achieve a nice crispiness.

      Assemble the Quesadillas: Lay one tortilla in the heated skillet. On one half of the tortilla, sprinkle ½ cup of the shredded cheese. Next, spoon 1 cup of the chicken mixture over the cheese, and then top it with an additional ½ cup of cheese. Carefully fold the tortilla over to form a half-moon shape.

        Cook the Quesadilla: Let the quesadilla cook for about 3-4 minutes on one side or until the underside is golden brown and crisp. Gently flip the quesadilla using a spatula and cook for an additional 3-4 minutes on the other side, ensuring the cheese is fully melted and the quesadilla is beautifully browned.

          Repeat the Process: Once cooked, transfer the quesadilla to a cutting board and let it rest for a minute. Repeat the assembly and cooking steps with the remaining tortillas and filling until all quesadillas are ready.

            Serve and Enjoy: Slice each quesadilla into wedges and garnish with freshly chopped cilantro. Serve hot alongside bowls of sour cream and salsa for dipping, making it a delightful and interactive meal.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 servings