One-Pan Easy Cheesy Chicken Quesadillas

🥘 Ingredients

• Black Beans
  2 unit
• Black Pepper
• Chopped Chicken Breast
  20 oz
• Flour Tortillas
  4 unit
• Monterey Jack Cheese
  ½ cup
• Pepper Jack Cheese
  1 c
• Salt
• Sour Cream
  4 tbsp
• Southwest Spice Blend
  2 tbsp
• paper towels

🍳 Cookware

• strainer
• medium pan

1. 

   1

   Drain and rinse Black Beans using a strainer . Pat Chopped Chicken Breast dry with paper towels .

   Black Beans: 2 unit, Chopped Chicken Breast: 20 oz, paper towels
2. 

   2

   Heat a drizzle of oil in a medium pan over medium-high heat. Add beans, chicken, and Southwest Spice Blend . Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Season with a big pinch of Salt and Black Pepper . Turn off heat; transfer to a plate and set aside. Wipe out pan.

   Southwest Spice Blend: 2 tbsp, Salt, Black Pepper
3. 

   3

   Place Flour Tortillas on a clean work surface. Evenly sprinkle Pepper Jack Cheese onto one half of each tortilla. Top with chicken and bean filling, then sprinkle with Monterey Jack Cheese . Fold tortillas in half to create quesadillas. Heat a drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes. TIP: Depending on the size of your pan, you may need to work in batches.

   Flour Tortillas: 4 unit, Pepper Jack Cheese: 1 c, Monterey Jack Cheese: ½ cup
4. 

   4

   Cut quesadillas into wedges and divide between plates. Top with Sour Cream and serve.

   Sour Cream: 4 tbsp