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- 2 cups cooked chicken, shredded (preferably rotisserie) - 1 cup black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, finely chopped - 1 teaspoon ground cumin - 1 teaspoon chili powder - 2 cups shredded cheese (such as Monterey Jack or cheddar) - 4 large flour tortillas - Olive oil or cooking spray - Fresh cilantro, for garnish - Sour cream, for serving - Salsa, for serving

30-Minute Southwest Chicken Quesadillas

Discover the joy of cooking with this Sizzling Southwest Chicken Quesadillas recipe! Packed with tender chicken, black beans, corn, and vibrant veggies, all nestled in crispy tortillas, this dish is a perfect blend of flavors and textures. Ideal for any occasion, it’s both nutritious and satisfying. Serve hot with fresh cilantro, sour cream, and salsa for dipping. Get ready for a flavorful fiesta that everyone will love! Enjoy creating this comforting classic in your own kitchen.
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Ingredients
  

2 cups cooked chicken, shredded (rotisserie chicken works great!)

1 cup black beans, rinsed and drained

1 cup corn (frozen or canned)

1 cup bell peppers, diced (any color)

1 small red onion, diced

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

4 large flour tortillas

Olive oil or cooking spray

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Prep the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, diced bell peppers, red onion, cumin, chili powder, salt, and pepper. Mix thoroughly until everything is evenly coated with the spices.

    Heat the Pan: Heat a large skillet over medium heat and add a splash of olive oil or some cooking spray to coat the pan.

      Assemble the Quesadillas: Place one tortilla in the preheated skillet. On one half of the tortilla, layer ½ cup of the cheese, then spoon 1 cup of the chicken mixture on top. Sprinkle another ½ cup of cheese on top of the filling and fold the tortilla over to create a half-moon shape.

        Cook the Quesadilla: Cook the quesadilla for about 3-4 minutes on one side or until golden brown and crispy. Carefully flip it over and cook for another 3-4 minutes on the other side until the cheese is melted and the quesadilla is beautifully browned.

          Repeat: Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and filling.

            Serve: Cut each quesadilla into wedges and garnish with chopped cilantro. Serve hot with sour cream and salsa on the side for dipping.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings