This recipe is from a cookbook called “Quick, Easy, Cheap.” But honestly, I made it a lot quicker by skipping a bunch of steps. This meal ended up taking me all of 5 minutes to put together and another 5 minutes or so to cook. You gotta love that! This dish can be customized to add or subtract things that your family likes/dislikes. Add bell peppers, onion, etc. Make sure you have some sour cream or salsa on hand too! This recipe made a total of 5 whole quesadillas (20 quarters once cut up).
-2 boneless skinless chicken breasts, cooked and chopped
-1/3 to 1/2 cup barbecue sauce
-1/2 can black beans, rinsed and drained
-Shredded cheddar cheese or Mexican cheese mix – the amount depends on what you like!
-Flour tortillas – 2 per quesadilla
1. Mix together chopped chicken and black beans, adding barbecue sauce last. Add enough barbecue sauce so that everything sticks together well.
2. Place a skillet or griddle on medium-high heat with a small pat of butter or light spray of vegetable oil. Meanwhile, layer your quesadilla – flour tortilla, filling, cheese, tortilla. We buttered the top tortilla’s top side so that when we flipped it, it would get golden brown. The cheese acts as your “glue” so make sure you have enough to keep it all together once melted.
3. Put your assembled quesadilla in the skillet. When the bottom side is brown, flip over. Cut into quarters.