Creamy Buffalo Chicken and Black Bean Quesadillas

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Creamy Buffalo Chicken and Black Bean Quesadillas

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Prep/Cook
PREP TIME: 0min COOK TIME: 20min
Serves
Serves 4

  • 515
    Calories
  • 35g
    Protein
  • 692mg
    Sodium
  • 10g
    Sat. Fat
  • 0.5g
    Sugar

Ingredients Ingredients

Ingredients

1 canblack beans, drained and rinsed

1/2 cupsour cream

1/4 cupBuffalo sauce

4 large flour tortillas, 10-inch

2 cupsshredded Cheddar cheese

2 green onions, thinly sliced


Step 1

Cook and shred chicken according to package instructions. Combine cooked and shredded chicken, beans, sour cream and Buffalo sauce in a nonstick skillet set over medium heat. Cook, stirring often, for 5 to 7 minutes or until heated through.

tip TIP

TIP: Use Greek style yogurt or low-fat sour cream to save on calories. Low-fat cheese is also an option, but the recipe will lose some of its creaminess because low-fat cheese doesn't melt well. Make a nacho platter by scattering the chicken mixture over tortilla chips. Sprinkle with cheese and bake until gooey.   Note: Recipe Inspired by Connie, Perdue Community Member.

Step 2

Lay the tortillas out on a clean surface. Toss the cheese with the green onions. Sprinkle half the cheese mixture over one side of each tortilla.

Step 3

Divide the filling evenly over the cheese. Top with the remaining cheese and fold to enclose.

Step 4

Set a nonstick skillet over medium heat; coat lightly with nonstick cooking spray. Heat the quesadillas for 2 to 3 minutes per side or until the cheese is melted and tortillas are golden. Serve with sour cream (if desired).

Ta Da

Creamy Buffalo Chicken and Black Bean Quesadillas

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Serves 4 https://www.perdue.com/recipeimages/quesadilla final_thumb.jpg https://www.perdue.com/recipeimages/quesadilla final_thumb.jpg

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