Preheat oven to 200°F and line a large baking sheet with foil or parchment. Place beans in a large bowl and use a potato masher or fork to mash them slightly. Add chicken, cheese and jalapeños and stir to combine. Season with salt.
Place 1 tortilla on a work surface and spread a quarter of chicken mixture over half of tortilla. Fold other half of tortilla over to form a half-moon, pressing firmly. Repeat with remaining chicken mixture and tortillas.
Warm a ridged grill pan or a 12-inch skillet over medium heat. Cook 1 quesadilla at a time, turning carefully once, until cheese is melted and tortillas are golden, 2 to 4 minutes per side. Transfer grilled quesadilla to prepared baking sheet and place in oven to keep warm. Repeat with remaining quesadillas. When all quesadillas are grilled, cut each into 4 wedges and serve immediately.
This is the first summer I've ever really cooked, so I've been looking for easy recipes to use. This certainly fit the bill. Not only was it super easy, it was super quick! I managed to skip the entire oven step to keep the quesadillas warm because people grabbed them as soon as they came out of the skillet. The only possible complaint is that the quesadillas are rather plain, but a jar of queso blanco helped quite a bit. I also left the jalapeños out of the mix and added them on top of the quesadillas once they were done since not everyone wanted spicy. This is a definite repeat, and I'll probably try some salsa with cilantro and some sour cream to go on top.
Easy to make, and a crowd pleaser. Made it for a girl's night, along with the Cheesy Bread recipe, and in both cases, I had no leftovers. Used two baked chicken breasts and scraped with fork for shredded consistency. Doubling the recipe is easy.
I've never made Quesadillas before. This recipe was amazing. I omitted the pickled jalapeno chilies because my hubby and I don't like spicy foods. Instead of the Borden Monterey Jack, I used shredded Colby jack cheese blend. Loved it.
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