Fiesta Chicken Quesadillas

No time to cook? Make it a Mexican night with this fast, tasty, chicken and cheese quesadilla recipe! Serve for dinner or cut smaller wedges for an easy appetizer.


  • 2 cups cooked chicken; chopped
  • 1/2 cup cooked black beans; drained; rinsed
  • 1/2 cup prepared salsa
  • 2 tbsps finely chopped fresh cilantro
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 cup (4 oz) Crystal Farms Shredded Monterey Jack Cheese
  • 4 (6- to 7-inch) flour tortillas
  • 2 tbsps Crystal Farms® Butter
Recommended Crystal Farms Product Substitutions: Crystal Farms Reduced Fat Shredded Mexican 4 Cheese


  • Stir together chicken, black beans, salsa, cilantro, chili powder, cumin and shredded Monterey Jack cheese in medium bowl. Divide mixture equally onto one side of each flour tortilla; fold tortilla in half over filling.
  • Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Cook two quesadillas at a time 4-6 minutes, turning once, until light golden brown. Repeat with remaining 1 tablespoon butter and remaining two quesadillas.
  • Serve with desired toppings.