Ingredients
8
8 servings
- •2 tablespoons butter
- •6 chicken breast tenders
- •1 (.18 ounce) packet sazon seasoning
- •1 teaspoon garlic salt
- •1 cup instant rice
- •1 cup water
- •1 (14 ounce) can black beans, drained and rinsed
- •1 (.18 ounce) packet sazon seasoning
- •1 teaspoon garlic salt
- •8 extra-large flour tortillas
- •1 (16 ounce) package shredded Mexican cheese blend
- •1 tablespoon softened butter, or as needed
Instructions
- Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
- Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
- Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
- Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
- Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.
Nutritional Facts
Per 8 servings
- Calories: 618
- Carbohydrate: 57g
- Fat: 29g
- Fiber: 6g
- Protein: 32g
- Sugar: 1g
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