I came up with this recipe on a whim. I love quesadillas, but am picky about what goes in them. This was super easy to make and tasted really good. Serve as is or with salsa and sour cream.
Ingredients
- butter: 2 Tbsp
- chicken breast tenders: 6 piece
- packet sazon seasoning: 1 piece (.18 ounce)
- garlic salt: 1 tsp
- instant rice: 1 cup
- water: 1 cup
- black beans: 1 can (14 ounce can, drained and rinsed)
- packet sazon seasoning: 1 piece (.18 ounce)
- garlic salt: 1 tsp
- extra-large flour tortillas: 8 piece
- Mexican cheese blend: 1 pack (16 ounce pack, shredded)
- butter: 1 Tbsp (or as needed, softened)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
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Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
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Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
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Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
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Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.
