Chicken, Black Bean, Corn and Poblano Quesadilla

Chicken, Black Bean, Corn and Poblano Quesadilla
Yield
1
Yield
1
Chicken, Black Bean, Corn and Poblano Quesadilla
Yield
1
Yield
1
Ingredients
  • Ingredients
  • 2ounces goat cheesecrumbled (1/2 cup)
  • 2ounces sharp cheddar cheeseshredded (1/2 cup)
  • 2tablespoons vegetable oil
  • 1/2ea onionschopped fine
  • 1/4cup cornfrozen
  • 1/2ea poblano chilestemmed, seeded, and chopped
  • 3 oz black beanscanned and rinsed
  • 1 ea chicken breastseasoned cooked (grilled or baked)
  • 1/4cup water
  • t.t. Salt and pepper
  • 2 flour tortillas10-inch
Yield:
Instructions
  1. Instructions
  2. 1. Combine cheeses in bowl; set aside. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, corn, and poblano and cook until softened, about 7 minutes. Add beans and water and cook until water evaporates, about 1 minute. Season with salt and pepper to taste.
  3. 2. Spread bean mixture over a tortilla, leaving 1/2-inch border around edge. Top with cheese mixture and and diced chicken.
  4. 3. Place the other tortilla on top of the other one. press firmly together.
  5. 4. Heat 1 1/2 teaspoons oil in a skillet over medium-high heat until shimmering. Cook quesadilla until golden brown and crispy, 1 to 2 minutes per side. Transfer to cutting board. Cut into wedges and serve.