This Cilantro Lime Chicken and Black Bean Quesadilla is a quick and easy recipe to follow. The mix of lime and cilantro is so bright and flavorful. The combination of lime, cilantro, and Monterey jack cheese add a zesty yet mild flavor that is perfect for all taste buds.
We used our basic poached chicken recipe (How to Make Poached Chicken) using cilantro, lime, and garlic with a dash of salt and pepper. The chicken can be made ahead of time and stored until ready for use. The chicken is then shredded right before use.
Tip: don’t shred the chicken until ready to use to help prevent drying out the meat.
Use a good nonstick skillet if you’re not using any oils. If you’re unsure of your pan, then use a light coating of olive or vegetable oil to prevent sticking.
Safety tip: prior to using the cilantro, rinse and dry well.
The making of the Cilantro Lime Chicken and Black Bean Quesadilla
We placed the cilantro in a small colander and rinsed in cool water. Next, we gently rolled the cilantro in paper towels to get any moisture off. After that, we stripped off the leaves and then finely chopped the leaves up.
Tip: Use store bought Monterey jack cheese already shredded! Yes, we admit, we like the texture and taste of fresh shredded cheese. However, on those busy nights the pre-shredded cheeses sure come in handy.
Mix all ingredients in a large bowl. Except for the tortillas, of course!
Heat your pan. Then start making your quesadillas!
Make sure that you have everything ready and in reach. Try to assembly line it as the these quesadillas do cook fast! Keep an eye on the heat and adjust if needed, depending on your stove.
Check the underside of the quesadilla often to prevent burning.
The actual process of prep and cook for these delicious Cilantro Lime Chicken and Black Bean Quesadillas is pretty quick. So is the actual eating!
We had family over for dinner, and we never actually made it to the table to eat these! Everyone just grabbed them as they came out of the pan, used a paper towel for any drips, and munched away.
Wrap up time
This is one of the best quesadilla recipes we have made. If you are a fan of quesadillas then check out our other recipe Black Bean Spinach Quesadillas.
If you like to know some history of the quesadilla then check out this site: https://caciquedillaclub.com/quesadilla-101/
We hope you enjoy it!
We would love to hear from you so drop us a line
Love
The Morgan Sisters
Cilantro Lime Chicken and Black Bean Quesadillas
Notes
Safety tip: rinse Cilantro well then pat dry before use.
Ingredients
- 2 poached chicken breasts shredded
- 1 can black beans rinsed and drained well
- 1 cup Monterey Jack cheese
- 1 cup sour cream
- 1/2 to 3/4 cup chopped cilantro
- juice of 1 lime
- zest of 1/2 lime (optional)
- soft taco sized flour tortillas
Instructions
- Combine all of the ingredients in a large bowl.
- Preheat a large skillet over medium low heat.
- Spread 2 – 3 heaping tbsp of filling onto one half of a tortilla, fold in half, and place in skillet.
- Check it after about a minute, using a spatula, when it is golden brown, carefully flip it and brown the other side.
- While the 1st one is cooking, fill another one and have it ready to go.
- Place the finished quesadillas in a warm oven while cooking the rest.
- Serve with sour cream and salsa if desired.
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Black Bean Spinach Quesadillas 
Cajun Chicken Pasta Salad 
The Best Crock-pot Salsa Verde Pork Recipe 
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yvonne 
