Quick Chicken and Black Bean Quesadillas with Lime Crema

These chicken and black bean quesadillas are a delicious twist on a classic. Filled with tender dark meat chicken, sautéed green pepper, black beans and melted cheese, they’re crispy on the outside and gooey on the inside. A tangy lime crema and a dash of hot sauce take them over the top.

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

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView 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 LimeView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter the lime. Core, deseed and dice the green pepper. Drain and rinse the black beans.
2. In a small bowl, combine sour cream with a big squeeze of lime juice to taste. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.
3. Open the package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer chicken to a medium bowl. Wipe out the pan.
4. Melt 1 tablespoon butter in the same pan over medium-high heat. Add the diced green pepper and cook, stirring occasionally, until softened, 3-4 minutes. Add the black beans and Tex-Mex paste; season with salt and pepper. Cook until beans are warmed through, 2-3 minutes. Turn off heat. Transfer the pepper-bean mixture to the bowl with the chicken and stir to combine.
5. Place tortillas on a clean work surface. Evenly top one half of each tortilla with the Mexican cheese blend. Top with the chicken-bean filling, then sprinkle with Monterey Jack cheese. Fold the tortillas in half to create quesadillas.
6. Melt the remaining 1 tablespoon butter in the pan over medium-high heat. Add the quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. Cut quesadillas into thirds and divide between plates. Drizzle with the lime crema and hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast. Cooking time may be slightly shorter, so keep an eye on it.

Can I make these quesadillas ahead of time?

They are best fresh, but you can prep the filling in advance and assemble and cook when ready.

What can I use instead of Tex-Mex paste?

You can substitute with 1-2 tablespoons of tomato paste mixed with chili powder and cumin to taste.