August 18, 2010
Chicken, Bacon & Black Bean Quesadillas
Quesadillas are a go to last minute dinner in our house. There are so many different combinations you can throw together from leftovers in your fridge that will make for quick and tasty quesadillas. They can be as simple as a filling of ham and cheese (one of our favorites) or as varied as the vegetables in your crisper drawer. The flavors don't have to be Mexican, anything that goes well together will be great melted between two toasty tortillas. All you need is cheese to bind it all together.
These Chicken, Bacon & Black Bean Quesadillas take a little more planning ahead but are one of our favorites for dinner. They're hearty, full of flavor and take less then 30 minutes to throw together. If you use pre-cooked chicken and bacon these take virtually no time at all. I use cream cheese in this recipe as a binding agent, to keep all the ingredients in place, and to make it extra gooey, but it's not necessary for all quesadillas.
Next time you have a busy day of summer activities take look in your fridge and come up with your own creative combinations or plan ahead and put these protein packed quesadillas on the menu to satisfy your hungry family.
Chicken, Bacon & Black Bean Quesadillas
- 1 tablespoon oil
- 2 chicken breasts, cut into bite size pieces (2 cups cooked)
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- salt and pepper, to taste
- 1/2 red bell pepper, diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can green chilies
- 1/2 cup spreadable cream cheese
- 6 strips Smithfield Naturally Hickory Smoked Bacon, cooked and crumbled
- 1/2 cup chopped green onions
- 2 cups shredded cheese
- 8, 8 inch flour tortillas
- sour cream and salsa, for serving
Instructions
Saute the chicken with chili powder, oregano, salt and pepper in oil over medium heat in a large skillet until browned all over. Add red pepper and saute until chicken is cooked through and peppers are softened.
Add black beans, green chilies, and cream cheese. Cook until melted together. Remove from heat and stir in cooked bacon.
Place four tortillas on the countertop. Spread with chicken mixture. Top with green onions and cheese. Place remaining tortillas over top, to cover.
Cook on a grill over medium heat for a couple of minutes on each side until tortillas are crispy and cheese is melted. Alternatively you can cook these individually on the stove top over medium heat in the same fashion.
Cut each quesadilla into 6 pieces. Serve with sour cream and salsa.
Serves: 4
6 Comments
You should receive a degree in photography, your Quesadillas photo is so yummy.
Thanks, Very interesting read, I’ve been really enjoying checking up your posts from time to time. Looking forward to see your future posts smile.
Banner Prints
Oh man this looks delicious! Your pictures are gorgeous! Everything here looks so yummy!
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www.prettygoodfood.com
I could totally eat cheese and bread in any form, especially quesadillad. They’re so easy to make and they really fill me up. Your recipe looks delicious. I usually make these Quick Chicken Quesadillas - http://www.recipe4living.com/recipes/quick_chicken_quesadillas.htm - I love them!
This is a perfect “after work” dinner- especially if you use a rotisserie or leftover chicken. I love the bacon in this! Thanks~
Mmmm, que-so-dillas!
