I wanted a quick and simple meal that would go well with the fresh avocado and corn salsa that I made. I had leftover roasted chicken to use up so I decided to make quesadillas. I mixed up the chicken with lime juice, onions, cilantro, and seasonings before adding it to the tortilla along with sour cream, black beans, and caramelized red onions. I topped the quesadillas with avocado and corn salsa. They were so delicious – we ALL really loved them. I used up the leftovers by making a burrito for my husband’s lunch the next day and he said it was really tasty. I love quick and easy meals that taste good!
How to Make Chicken, Black Bean, and Caramelized Red Onions Quesadilla:
- 2 cups of roasted chicken, shredded
- 2-3 tbsp fresh cilantro, chopped
- 2-3 tbsp sweet yellow onion, chopped
- Juice of 1 lime
- Garlic powder, to taste
- Cumin, to taste
- Sea salt and freshly cracked pepper, to taste
Combine all ingredients and mix thoroughly. Set aside.
- 1 tsp olive oil
- 1 red onion, sliced
- Sea salt, to taste
- Chicken mixture
- Black beans, rinsed and drained
- Mexican blend of cheese, shredded
- Flour tortillas
- Sour cream
- Avocado and corn salsa
Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally for 20 minutes or until the onion is caramelized. Season with sea salt, to taste.
Layer the tortilla with a bit of sour cream, chicken mixture, black beans, caramelized onion, and cheese.
Cook in a dry skillet over medium heat until lightly golden brown, about 2-3 minutes, then flip over. Cook for an additional 2-3 minutes. Remove from skillet and slice into triangles. Serve topped with avocado and corn salsa. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net