Southwestern Chicken Quesadilla

Name: Southwestern Chicken Quesadilla
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 8
Cuisine: Tex-Mex
Ingredients: 6 ounces Lunch Mate Grilled Chicken Strips, chopped; 15 1/2 ounces Dakota’s Pride Black Beans, drained; 15 1/4 ounces Happy Harvest Whole Kernel Corn; 5 ounces Simply Nature Organic Baby Spinach, chopped; 12 ounces Happy Farms Mexican Shredded Cheese; Carlini Canola Cooking Spray; 20 ounces Pueblo Lindo Burrito Tortillas

Jump to Recipe

Introducing our Southwestern Chicken Quesadilla recipe that will treat your taste buds to bold and exciting flavors. This dish takes the best elements of Southwestern cuisine and combines them into a convenient and delicious meal.

Start by mixing together your grilled chicken, black beans, whole-kernel corn and fresh organic baby spinach in a large bowl. To this mixture, add a generous portion of shredded Mexican cheese, ensuring each bite captures a harmonious blend of these vibrant flavors.

With your filling ready, it's time to craft the quesadillas. Warm up a large sauté pan over medium-high heat. After a light mist of cooking spray, place a tortilla onto the pan's surface. Spoon about 1/8th of your vibrant chicken mixture onto half the tortilla, then fold it over, encapsulating the rich blend of ingredients. Allow each side to achieve a golden hue, taking about a minute per side.

Once done, let it rest briefly, letting the warmth meld the flavors together. Repeat this process with the remaining tortillas.

The end result is a platter of quesadillas, each filled with a rich combination of ingredients that showcase the depth and diversity of Southwestern cuisine. They're great for sharing with friends and family, making any mealtime a special occasion.

Prep Time: 5 minutes | Cook Time: 16 minutes | Total Time: 21 minutes | Servings: 8

Ingredients:

6 ounces Lunch Mate Grilled Chicken Strips, chopped
15 1/2 ounces Dakota’s Pride Black Beans, drained
15 1/4 ounces Happy Harvest Whole Kernel Corn
5 ounces Simply Nature Organic Baby Spinach, chopped
12 ounces Happy Farms Mexican Shredded Cheese
Carlini Canola Cooking Spray
20 ounces Pueblo Lindo Burrito Tortillas

Directions:

In a large bowl, combine chicken, black beans, corn, spinach and cheese. Reserve.
Heat a large sauté pan over medium-high heat. Lightly spray with cooking spray, add one tortilla to the pan. Place a generous portion of chicken mixture on only half of the tortilla, fold the other half on top. Cook for one minute, turn and cook for an additional minute or until golden brown. Repeat for remaining 7 tortillas.

Tip: Pair with your favorite salsa or sour cream.

Recipe Courtesy of Chef Megan, ALDI Test Kitchen