Enter your keyword

Chicken-Black Bean Quesadilla Stackers

Chicken-Black Bean Quesadilla Stackers

Chicken-Black Bean Quesadilla Stackers

RatingDifficultyBeginner

I bet you never thought you would be making quesadillas in a spring form cake pan. Well after making these quesadilla stackers, I guarantee you will never go back to eating folded quesadillas ever again!

Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 Nonstick cooking spray
 1 tbsp olive or canola oil
 1 onion, diced
 2 garlic cloves, minced
 1 red bell pepper, diced
 1 small can of canned green chillies, drained
 3 cups shredded rotisserie chicken
 1 tsp cumin
 1 tsp chili powder
 kosher salt, to taste
 black pepper, to taste
 1 can black beans, rinsed and drained
 2 cups grated cheddar or Monterey Jack cheese
 8 tortillas
 ¼ cup fresh cilantro leaves
 ¼ cup sour cream or plain Greek yogurt
 ½ cup pico de gallo
 1 lime cut into wedges
 1 avocado, diced
1

Heat the oven to 400 degrees F.

2

Spray a spring-form pan with nonstick spray and set it aside.

3

Heat a non-stick skillet over medium-high heat and add in the oil. When hot, add in the onion, garlic and bell pepper. Season with salt and cook until tender, about 3 minutes. Add in the chilies, chicken and spices and stir to combine. Taste for seasoning and remove from the heat.

4

Place the beans in a bowl and season with a little salt and a spoonful of the pico de gallo, then set aside.

5

Place a tortilla into the spring-form pan and top with some of the beans and cheese. Top with another tortilla and then the chicken mixture and a little cheese. Repeat with another layer of tortilla, beans, tortilla, chicken — until all ingredients have been used and the last layer is a tortilla. Top with the remaining cheese and place onto a baking sheet and into the oven.

6

Bake for about 20 minutes and then let rest for 5 minutes before slicing. Slice and serve with all of your desired toppings.

Ingredients

 Nonstick cooking spray
 1 tbsp olive or canola oil
 1 onion, diced
 2 garlic cloves, minced
 1 red bell pepper, diced
 1 small can of canned green chillies, drained
 3 cups shredded rotisserie chicken
 1 tsp cumin
 1 tsp chili powder
 kosher salt, to taste
 black pepper, to taste
 1 can black beans, rinsed and drained
 2 cups grated cheddar or Monterey Jack cheese
 8 tortillas
 ¼ cup fresh cilantro leaves
 ¼ cup sour cream or plain Greek yogurt
 ½ cup pico de gallo
 1 lime cut into wedges
 1 avocado, diced

Directions

1

Heat the oven to 400 degrees F.

2

Spray a spring-form pan with nonstick spray and set it aside.

3

Heat a non-stick skillet over medium-high heat and add in the oil. When hot, add in the onion, garlic and bell pepper. Season with salt and cook until tender, about 3 minutes. Add in the chilies, chicken and spices and stir to combine. Taste for seasoning and remove from the heat.

4

Place the beans in a bowl and season with a little salt and a spoonful of the pico de gallo, then set aside.

5

Place a tortilla into the spring-form pan and top with some of the beans and cheese. Top with another tortilla and then the chicken mixture and a little cheese. Repeat with another layer of tortilla, beans, tortilla, chicken — until all ingredients have been used and the last layer is a tortilla. Top with the remaining cheese and place onto a baking sheet and into the oven.

6

Bake for about 20 minutes and then let rest for 5 minutes before slicing. Slice and serve with all of your desired toppings.

Chicken-Black Bean Quesadilla Stackers
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

No Comments

Leave a Comment

Your email address will not be published.