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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the diced chicken breast and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.

Stir in the rinsed and drained black beans, corn kernels, and taco seasoning. Cook for another 2-3 minutes, allowing the flavors to meld.

Remove the skillet from the heat. Add 1 cup of the shredded Mexican cheese blend to the chicken mixture and stir until the cheese is melted and well combined, creating a cohesive filling.

Lay the flour tortillas flat on the prepared baking sheet. Spoon the chicken and cheese filling onto one half of each tortilla. Sprinkle the remaining 1/2 cup of shredded cheese over the filling on each tortilla.

Fold each tortilla in half over the filling, creating a half-moon shape. Lightly brush the tops of the folded quesadillas with the remaining 1 tablespoon of cooking oil.

Bake in the preheated oven for 10-15 minutes, or until the quesadillas are golden brown and crispy on the outside and the cheese is fully melted and bubbly.

Carefully remove the quesadillas from the oven. Transfer them to a cutting board and cut each quesadilla into 2-3 pieces (halves or triangles).

Serve immediately, topped with sour cream, diced avocado, pico de gallo, and lime wedges.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the diced chicken breast and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.

Stir in the rinsed and drained black beans, corn kernels, and taco seasoning. Cook for another 2-3 minutes, allowing the flavors to meld.

Remove the skillet from the heat. Add 1 cup of the shredded Mexican cheese blend to the chicken mixture and stir until the cheese is melted and well combined, creating a cohesive filling.

Lay the flour tortillas flat on the prepared baking sheet. Spoon the chicken and cheese filling onto one half of each tortilla. Sprinkle the remaining 1/2 cup of shredded cheese over the filling on each tortilla.

Fold each tortilla in half over the filling, creating a half-moon shape. Lightly brush the tops of the folded quesadillas with the remaining 1 tablespoon of cooking oil.

Bake in the preheated oven for 10-15 minutes, or until the quesadillas are golden brown and crispy on the outside and the cheese is fully melted and bubbly.

Carefully remove the quesadillas from the oven. Transfer them to a cutting board and cut each quesadilla into 2-3 pieces (halves or triangles).

Serve immediately, topped with sour cream, diced avocado, pico de gallo, and lime wedges.
