Chicken & Black Bean Quesadillas Recipe
- 1 Tbsp. avocado or olive oil
- 1 lb. boneless skinless chicken breasts, thinly sliced
- 4 (8-inch) flour tortillas
- 1 cup shredded Colby Jack cheese, divided
- Sour cream
- Chopped cilantro
Heat oil in large skillet over medium-high heat. Add chicken and Onion Onion™ Seasoning; sauté until cooked through. Add 1 cup Corn, Black Bean Salsa; simmer 5 minutes. Remove from skillet; wipe out skillet.
Divide half of the cheese among half of each tortilla; top with chicken mixture and remaining cheese. Fold tortillas in half. Place 1 or 2 quesadillas in a skillet over medium-high heat; cook until lightly browned. Flip over and continue cooking until lightly browned. Repeat with remaining tortillas. Serve quesadillas topped with sour cream, remaining salsa and cilantro. Makes 4 servings.