Chicken & Black Bean Quesadilla Stackers
Servings: 4
Ingredients
- Non-stick cooking spray
- 1 tablespoon Olive or canola oil
- 1 Onion diced
- 2 Garlic cloves minced
- 1 Red bell pepper diced
- 1 Small can of green chilies drained
- 3 cups Shredded rotisserie chicken
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- Kosher salt to taste
- Black pepper to taste
- 2 Cans of black beans drained and rinsed
- 2 cups Grated cheddar or Monterey Jack cheese
- 8 Tortillas
- 1/4 cup Fresh cilantro leaves
- 1/4 cup Sour cream
- 1/2 cup Pico de gallo
- 2 Limes cut into wedges
- 1 Avocado diced
Instructions
- Heat the oven to 400 degrees F.
- Spray a spring-form pan with nonstick spray and set it aside.
- Heat a non-stick skillet over medium-high heat and add in the oil. When hot, add in the onion, garlic and bell pepper. Season with salt and cook until tender, about 3 minutes. Add in the chilies, chicken and spices and stir to combine. Taste for seasoning and remove from the heat.
- Place the beans in a bowl and season with a little salt and a spoonful of the pico de gallo, then set aside.
- Place a tortilla into the spring-form pan and top with some of the beans and cheese. Top with another tortilla and then the chicken mixture and a little cheese. Repeat with another layer of tortilla, beans, tortilla, chicken — until all ingredients have been used and the last layer is a tortilla. Top with the remaining cheese and place onto a baking sheet and into the oven.
- Bake for about 20 minutes and then let rest for 5 minutes before slicing. Slice and serve with all of your desired toppings.