Buffalo Chicken & Black Bean Quesadilla

Kick dinner up a notch. A great way to use leftover chicken. Bonus: ready in under 10 mins.

  • Prep: 2 Mins
  • Cook: 8 Mins
  • Portions: 2

Ingredients You'll Need

  • 2 cups chicken, cooked & shredded
  • 1 (15 oz.) black beans, rinsed & drained
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup hot sauce
  • 1/4 cup sour cream, plus extra for topping
  • 2 tbsp. green onion, diced
  • 2 tortillas
  • Salt & pepper to taste

Directions

  1. In a small skillet combine chicken, sour cream, hot sauce, black beans, and salt and pepper
  2. Bring skillet to a light simmer then remove from heat
  3. Place a tortilla on the heated skillet
  4. Spread half of the chicken mixture on one half of the tortilla and sprinkle with cheese
  5. Cook for 3-4 minutes or until bottom of tortilla is golden brown
  6. Fold the top of the quesadilla in half and close the quesadilla
  7. Flip and cook for another 2-3 minutes or until cheese is melted
  8. Repeat with the other tortilla
  9. Garnish with sour cream and diced green onion

Discussion 2 comments

Karen Kolkman says:

Great recipe, tasty and so easy to make. Didn’t have left over chicken, just chopped up a fresh boneless, skinless breast from Meridan into to small pieces, fried it quickly then followed the recipe. Used Sriracha for the hot sauce but added to taste instead of adding the full amount.

It was perfect for two people.
Thanks
Meridian!

Meridian Meats says:

Yum! Sounds fantastic! Sriracha… GREAT CHOICE! We will have to try that next time 😉

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