Creamy Buffalo Chicken and Black Bean Quesadillas
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Creamy Buffalo Chicken and Black Bean Quesadillas

Creamy Buffalo Chicken and Black Bean Quesadillas

Serves 4 | Prep/Cook Time: 20 Min
  • Calories 515
  • Protein 35g
  • Sodium 692mg
  • Sat.Fat 10g
  • Sugar 0.5g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 515
% Daily Value*
Total Fat 20g 30 %
Saturated Fat 10g 50 %
Cholesterol 89g 29 %
Sodium 692mg 28 %
Total Carbs 36g 12 %
Dietary Fiber 4.5g %
Sugars 0.5g
Protein 35g
Vitamin A 15%
Vitamin C 2.5%
Calcium 34%
Iron 13%
*Percent Daily Values are based
on a 2,000 calorie diet.

2 cups PERDUE® OVEN STUFFER® Whole Chicken
1 can black beans, drained and rinsed
1/2 cup sour cream
1/4 cup Buffalo sauce
4 large flour tortillas, 10-inch
2 cups shredded Cheddar cheese
2 green onions, thinly sliced
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: 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.

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.
3 Divide the filling evenly over the cheese. Top with the remaining cheese and fold to enclose.
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).
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Serves 4 final_thumb.jpg final_thumb.jpg

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