Southwestern Chicken Quesadilla Recipe

🧂 Ingredients

• 8 6 inch Flour Tortillas

  halved
• 1 cup Cooked Chicken

  or other shredded meat
• 1/2 cup Corn

  fresh, frozen, or canned
• 1/2 cup Black Beans

  drained and rinsed
• 1 cup Spinach

  chopped
• 1/2 cup Red Pepper

  diced small
• 1 Jalapeno

  seeds removed, diced small
• 4 Green Onions

  sliced
• 3 cups Shredded Cheese

  divided
• 2 tsp Olive Oil
• 2 tsp. Taco Seasoning

Instructions

• 1 Preheat the oven (or a smoker) to 350 F. Prep a large circular pizza pan or
  baking sheet with parchment paper.
• 2 Over medium heat, add the olive oil to a skillet and cook bell pepper and
  jalapeno pepper for about 5 minutes. Add in the chopped spinach and cook a few
  more minutes until it is wilted.
• 3 Reduce the heat to low and add in the corn, black beans, and chopped or shredded
  chicken to the skillet and combine everything until it's heated through.
• 4 Remove the skillet from the heat and fold in the taco seasoning and 1.5 cups of
  shredded cheese. Combine everything together until mixed and the cheese is
  melted a bit.
• 5 Divide the flour tortillas in half down the middle to create 16 pieces.
• 6 Add about 1/4 cup of filling to each tortilla half. Sprinkle on a few
  tablespoons more of the shredded cheese over the filling.
• 7 Carefully roll the tortilla on a slight angle into a cone shape. Don't overfill
  or they will be hard to roll.
• 8 Place each quesadilla cone onto a baking pan, seam side down. Repeat this
  process until you create a ring of quesadilla cones, leaving a space open in the
  center. Once the circle is filled in, layer the cones over one another if
  needed.
• 9 Top with any extra shredded cheese (optional) and bake or smoke for 30 minutes.
  The tortillas should be slightly golden brown and the cheese melted.
• 10 Remove from the oven and let the southwestern chicken quesadilla ring rest about
  5 minutes. Add hot sauce, sour cream, or smoked queso dip to the center and
  serve.

Nutrition Info