Categories: Appetizers, Chicken, Quesadillas, Tex-Mex

Ingredients

• 1 tablespoon vegetable oil, plus more for frying quesadillas
• 1 large onion, chopped
• 2 large garlic cloves, minced
• 3 1/2 cups shredded cooked chicken
• 8 ounces monterey jack pepper cheese, grated (2 cups)
• salt
• fresh ground black pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/4 cups tomato and chipotle salsa
• 8 large flour tortillas

Directions

1. In a large nonstick skillet, heat 1 tablespoon oil over medium heat; add in the onion; cook/stir occasionally, until golden, about 6 minutes.

2. Add in the garlic; cook/stir until fragrant, about 1 minute.

3. Transfer to a big bowl; add the chicken to the onion mixture, along with the cheese; season to taste with salt and pepper.

4. In a food processor, combine the black beans with 1/4 cup of salsa; pulse a few times.

5. The mixture shouldn’t be totally smooth; taste and season with salt, if needed; set aside.

6. Assemble: spread the black beans onto 4 of the tortillas; top with the chicken mixture, then with the remaining tortillas.

7. Heat a large frying pan over medium heat; lightly oil the pan.

8. Carefully place one of the quesadillas in the frying pan; cook on each side until lightly browned, 2-3 minutes.

9. Transfer to a cutting board and cut the quesadillas into 8 wedges.

10. Repeat with the remaining quesadillas.

11. Serve warm with salsa.

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