Chicken & Black Bean Quesadillas with Avocado Crema

Chicken & Black Bean Quesadillas with Avocado Crema ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 0.5 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 15-oz can black beans, rinsed and drained
• 0.5 cup corn (fresh, frozen or canned)
• 0.25 cup salsa
• 8 large flour tortillas (8-10 inch)
• 2 cups shredded Monterey Jack or Mexican blend cheese
• as needed vegetable oil or cooking spray
• 1 medium ripe avocado
• 0.25 cup sour cream or plain Greek yogurt
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• 0.25 tsp salt

Watch how to make Chicken & Black Bean Quesadillas with Avocado Crema

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Chicken & Black Bean Quesadillas with Avocado Crema

1. Dice 1 lb of boneless, skinless chicken breasts into 1/2-inch pieces. Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
2. Add 0.5 medium finely chopped yellow onion to the skillet with the chicken. Cook for 3-4 minutes, stirring, until the onion softens and becomes translucent.
3. Stir in 2 minced garlic cloves, 1 teaspoon of chili powder, 0.5 teaspoon of cumin, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. Add 1 (15-oz) can of rinsed and drained black beans, 0.5 cup of corn, and 0.25 cup of salsa to the chicken mixture. Stir to combine and simmer for 3-5 minutes, allowing the flavors to meld and any excess liquid to reduce. Remove the filling from the heat and set aside.
5. Prepare the Avocado Crema: In a small food processor or blender, combine 1 ripe medium avocado (pitted and scooped), 0.25 cup of sour cream or plain Greek yogurt, 1 tablespoon of fresh lime juice, 2 tablespoons of fresh chopped cilantro, and 0.25 teaspoon of salt. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
6. To assemble the quesadillas, lightly brush a large non-stick griddle or skillet with vegetable oil or spray with cooking spray and heat over medium heat. Place one large flour tortilla in the hot skillet.
7. Sprinkle about 1/4 cup of shredded cheese over half of the tortilla. Spoon approximately 1/4 cup of the chicken and black bean filling over the cheese, then sprinkle another 1/4 cup of cheese on top of the filling.
8. Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and bubbly. The cooking time may vary based on your pan and heat level; adjust as needed to prevent burning.
9. Transfer the cooked quesadilla to a cutting board. Repeat the process with the remaining tortillas, filling, and cheese, cooking one quesadilla at a time to ensure even browning. You should get 4 quesadillas.
10. Slice each quesadilla into 2-3 wedges. Serve immediately with a generous dollop of the fresh Avocado Crema on the side.

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