Tex-Mex Chicken Quesadillas

These quesadillas with chicken, whole beans, bacon, and corn kernels are a Tex-Mex recipe that you'll love. Make them for dinner or breakfast at home.
Ingredients
8
Servings
  • 4 slices bacon, chopped 4 slices bacon, chopped
  • 1 cup chicken breast, in small cubes 1 cup chicken breast, in small cubes
  • 1/2 cups corn kernels
  • 1/2 cups black beans, without broth 1/2 cups black beans, without broth
  • 1/2 cups mexican sauce
  • 8 corn tortillas, hot 8 corn tortillas, hot
  • 1 cup Monterey Jack cheese, in thin slices
Preparation
30 mins
30 mins
Low
  • Cook the bacon in a medium skillet over medium-high heat for 2 minutes. Add the chicken; cook it, stirring for 5 minutes or until browned. Stir in the corn, beans, and salsa. Cook over medium heat for 5 minutes or until the juices have almost evaporated. Remove the skillet from the heat.
  • Top each tortilla with the chicken mixture and cheese. Fold it in half.
  • Heat a large non-stick skillet over medium-high heat. Add the quesadillas; cook them in batches for 2 minutes on each side or until golden brown and the cheese has melted.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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