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Chicken and Bean Quesadillas
Canned chicken gets a second life in these crispy, filling quesadillas. Simple enough for a quick lunch, satisfying enough for dinner.
Allergens: Contains Gluten (flour tortillas), Dairy (butter).
Ingredients
- 1 can (12.5 oz) chicken, drained and shredded with a fork
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
- 8 flour tortillas (2 per quesadilla)
- 2 tablespoons butter
Optional Extras
- Shredded cheese
- Salt and pepper
- Cumin or chili powder
- Salsa or hot sauce for dipping
- Diced onion or peppers
Equipment
- Skillet or frying pan
- Spatula
- Fork (for shredding chicken)
Instructions
- Open and drain the canned chicken. Use a fork to shred it into small pieces.
- Drain and rinse the beans.
- Lay out 4 tortillas. Spread the shredded chicken evenly across them. Spoon the beans over the chicken. Add cheese, seasoning, or any extras if you have them. Place a second tortilla on top of each.
- Melt about half a tablespoon of butter in a skillet over medium heat.
- Carefully place one quesadilla in the skillet. Cook for 2–3 minutes until the bottom tortilla is golden brown and crispy.
- Flip carefully with a spatula. Cook the other side for another 2–3 minutes.
- Remove from the skillet and repeat with the remaining quesadillas, adding a bit of butter each time.
- Cut into wedges and serve.
Notes
- No tortillas? Spread the chicken and bean mixture on bread and toast it in the skillet for a pressed sandwich.
- No canned chicken? Any leftover cooked meat works, or make these with just beans — they're still great.
- Dairy-free: Use vegetable oil instead of butter. Skip the cheese or use a dairy-free alternative.
- Gluten-friendly: Use corn tortillas instead of flour.