These healthy chicken quesadillas are packed with seasoned and shredded chicken breast, black beans, and fresh corn all griddled together inside crispy whole-wheat tortillas with gooey melted Jack cheese.
Season chicken and cook until done. Chop into small pieces or shred with two forks.
Meanwhile, stir beans, corn, cilantro, the remaining cumin and the remaining salt in a small bowl.
Lay tortillas on work surface. Divide the chicken among the tortillas, covering only half of the circle. Top with the corn and bean mixture. Top with cheese. Fold the tortillas closed and press down to create a seam. They will be very full.
Add two quesadillas and let cook until the bottom of the tortilla is browned and the cheese is starting to just starting to melt, 3 to 4 minutes. Carefully flip the quesadillas over and let continue cooking until the bottom is browned
Slide the quesadillas onto a cutting board and cut into wedges to serve. Serve hot!
In about a half an hour, you’ll have a weeknight meal the whole family will love!
Check out the link below for the full recipe!