Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken, corn & black bean quesadillas. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chicken, Corn & Black Bean Quesadillas is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Chicken, Corn & Black Bean Quesadillas is something which I’ve loved my whole life.
Stir mixture into ingredients in soup pot. Baked chicken and corn with a hint of butter and garlic is a quick and easy weeknight meal the whole family will enjoy. Homemade chicken broth is combined with onion, shallots, potatoes, corn and cream in this simple, hearty chowder.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken, corn & black bean quesadillas using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken, Corn & Black Bean Quesadillas:
- Take 1 can whole kernel corn -drained
- Prepare 1 can black beans-drained
- Take 1 can rotel tomatoes-drained
- Get 2 can cooked chunk chicken
- Prepare 1 envelope fajita seasoning
- Prepare 1 packages 8 inch Flour Tortillas
- Make ready 1 packages shredded cheese(8oz)of your choice. I used Mexican blend
- Get 1 jar of salsa
- Prepare 1 container sour cream
It's creamy, garlicky, packed with corn, and finished with fresh herbs and parmesan. Perfect cozy, summer dinner for any night of the week. Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania I'm from Lancaster County and grew up eating chicken corn soup!
Instructions to make Chicken, Corn & Black Bean Quesadillas:
- Mix first 5 ingredients in a bowl.
- Scoop and spread 2 spoons of mix onto half of tortilla. Sprinkle with cheese and fold other half over.
- Spray large skillet with cooking spray. (I fit 3 in skillet). Cook on medium heat for 3 to 4 minutes. With a wide spatula (put open side of quesadilla to the inside of spatula) flip and cook for 3 to 4 more minutes.
- Gently transfer to serving platter. This made 10 quesadillas. Serve with salsa and sour cream.
This is a good recipe for it. Some people add carrots and some don't like the hard boiled eggs but NEVER potatoes to true chicken corn soup! For the rivels the "dough" should really be called batter. There is no mystery and almost no way to mess up. An excellent recipe and very close to "Grandma's Chicken Corn Soup" recipe (from Lancaster PA) given to me.
So that’s going to wrap it up for this exceptional food chicken, corn & black bean quesadillas recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
