This cheesy chicken quesadilla recipe is restaurant quality with a super crispy outside with a warm cheesy filling. Add black beans, peppers, onions, Cajun seasoning, and more!
Shred the cheese and set aside, allow it to come to room temperature if possible.
Heat the olive oil in a large pan over medium heat.
Add the onions, diced peppers, and garlic. Cook for 2 minutes.
Use a silicone spatula to stir in the black beans. Heat for 1 minute.
Remove from the heat and let them cool.
Add the cooked chicken strips to the pan. Sprinkle on the Cajun seasoning and toss to coat.
Cook until heated through, 3-5 minutes. Remove from heat. Let them cool, then dice into smaller pieces.
Clean the pan and add ¼ of the tablespoon of butter over low heat. You want just a small amount for extra crispy results.
Add no more than ½ cup of filling per quesadilla, and only add the filling to the top half.
Begin with 1/8 cup of cheese, followed by the vegetables, beans, and chicken, and top with another 1/8 cup of cheese.
Cover the pan and allow the cheese to melt, about 3 minutes.
Use a spatula to fold the bottom half of the tortilla over the fillings. Press down gently. Remove from heat.
Repeat for all quesadillas.
Cut each folded tortilla into 2 slices to make 2 quesadillas.
Serve with salsa, guacamole, and sour cream.
Calories: 304kcal, Carbohydrates: 22g, Protein: 14g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 43mg, Sodium: 411mg, Potassium: 244mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1432IU, Vitamin C: 11mg, Calcium: 253mg, Iron: 2mg