Chicken Corn and Black Bean Quesadillas

Want to talk about a quick, easy to make dinner that could possibly feed you for days.  These quesadillas definately fit the bill, especially when the chicken is already precooked and waiting in the fridge.  I have made these several times, several ways.  If you have the time and fresh corn on the cob definitely roast it on the grill as Elly did.  If you are in a crunch for time or just don’t have fresh corn, I suggest following the recipe as I have it below.   I have made these quesadillas in advance and froze them for a rainy day.  My husband especially loved these as they were a quick and easy dinner for evenings that I had to work late.  The only problem with freezing these is that the tortilla can get a little soggy if microwaved, my husband did not mind this at all but I would suggest crisping them up in a hot skillet to reheat.

Chicken, Corn, and Black Bean Quesadillas

2 tablespoon canola oil, divided
3 cloves garlic, minced
1 1/2 cups corn kernels
1 large chicken breast, cooked and shredded or cubed*
1/3 cup water or broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 can black beans
2 ounces cream cheese
2 cups Mexican blend cheese (PepperJack would be great too)
4 large (burrito sized) flour tortillas

* I seasoned my chicken with salt, pepper, garlic powder, oregano, and chili powder and grilled it over an open flame to bring more flavor to the dish.

Heat 1 tablespoon of the canola oil in a large skillet, stir in the garlic and corn and cook until the garlic is fragrant. Add the chicken, water (or broth), cumin, chili powder, oregano, and black beans and bring to a light boil. Simmer for 5-10 minutes to let the flavors meld. Remove pan from the heat and stir in the cream cheese.

Heat another large pan (grill pan, or cast iron skillet) over medium-high heat, brush pan surface with canola oil. Place a flour tortilla onto the hot pan. Build a quesadilla by layering a handful of cheese, 1/4 of the chicken mixture and another handful of cheese on one half of the tortilla. Fold tortilla in half and apply pressure to top to create a sear on the bottom of the tortilla and to make everything stick together. Once the bottom of the tortilla is browned flip over and brown the other side, once again applying pressure to the top to help the browning process. When both sides are browned remove quesadilla from pan and cut into 4 even triangles with a sharp knife or pizza cutter. Repeat process with remaining tortillas, brushing pan with canola oil before each quesadilla.

-makes 4 hefty sized quesadillas-

Recipe inspired by Elly Says Opa!

*this post was transfered from Amber’s Delectable Delights*

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