Quick Chicken and Black Bean Quesadillas with Lemon Crema

Quesadillas are the ultimate canvas for delicious combinations and this version is a standout. We’ve loaded ours with tender chopped chicken, protein-rich black beans, sautéed green pepper and a blend of melty cheeses. The crowning touch is a bright lemon crema and a dash of hot sauce for extra kick.

Best of all, this entire meal comes together in one pan in under 20 minutes. It’s the perfect solution for busy weeknights when you want something satisfying without spending hours in the kitchen.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lemon. In a small bowl, combine sour cream with half the lemon juice and a pinch of salt to make the crema. Set aside.
2. Thinly slice the long green pepper into rings. Drain and rinse the black beans.
3. In a large non-stick skillet over medium-high heat, melt 1 tablespoon butter. Add the chopped chicken breast and cook until browned and cooked through, about 4-5 minutes. Remove from skillet and set aside.
4. In the same skillet, add the remaining butter and the sliced green pepper. Cook until softened, about 2-3 minutes. Add the black beans and Tex-Mex paste, stirring to combine. Cook for 1 minute.
5. Return the chicken to the skillet and stir to combine. Remove from heat.
6. Wipe the skillet clean and return to medium heat. Place one tortilla in the skillet. Sprinkle half the Monterey Jack cheese and half the Mexican cheese blend over the tortilla. Spoon half the chicken and pepper mixture over the cheese. Top with the remaining cheeses and the second tortilla.
7. Cook until the bottom tortilla is golden and the cheese begins to melt, about 2-3 minutes. Carefully flip the quesadilla and cook until the other side is golden and the cheese is fully melted, another 2-3 minutes.
8. Transfer to a cutting board and let rest for 1 minute. Cut into wedges. Serve with lemon crema and hot sauce on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and more prone to breaking. Warm them slightly before filling to make them more pliable.

Can I make these quesadillas vegetarian?

Absolutely! Simply omit the chicken and add extra black beans or other vegetables like corn or zucchini.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispness.