Mexican

Chicken and Black Bean Quesadilla Filling takes 15 minutes to prepare.

Chicken and Black Bean Quesadilla Filling takes 60 minutes to cook.

Chicken and Black Bean Quesadilla Filling makes 6 servings.

The ingredients for Chicken and Black Bean Quesadilla Filling are:

1 medium onion, chopped
2 cloves garlic, finely chopped
2 large chicken breasts
4 cups water
2 tbsp chili powder
2 tbsp ground cumin
1 tsp cayenne pepper, or a few dashes of hot sauce (to taste)
1 cup black beans, drained and rinsed
1 cup yellow corn, drained and rinsed
Salt and Pepper to taste

Here is how you make Chicken and Black Bean Quesadilla Filling:

In a stock pot, cook onions and garlic in olive oil until just soft, approx. 5 minutes. Add chili powder, ground cumin, salt, pepper, and cayenne pepper. Stir. Slowly add water, stirring, until you create a fragrant broth. Allow broth to come to a slight simmer. Add chicken breasts (I cut them in thirds so they'll cook faster) and allow to poach until cooked through, approx. 10-12 minutes.Once chicken is cooked, remove from pot. Leave the liquid at a boil and allow to reduce by half. In the meantime, shred the chicken. Once the broth reduces, add the chicken back to the liquid. Add 1 cup of salsa, the black beans and the corn. Cook the mixture together on a slight simmer until it reduces by half again, approximately 30 minutes.Stuff filling between two tortillas and grill for a yummy quesadilla. Or roll it into tortillas, top with canned tomatoes and cheese for quick and yummy enchiladas.Makes 4-6 servings.Number of Servings: 6Recipe submitted by SparkPeople user ABBYBC13.

The nutritional information for Chicken and Black Bean Quesadilla Filling is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 182.5

• Total Fat: 2.4 g
• Cholesterol: 45.6 mg
• Sodium: 347.3 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 5.1 g
• Protein: 22.9 g

Chicken and Black Bean Quesadilla Filling is Mexican cuisine.