Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken, corn & black bean quesadillas. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Homemade chicken broth is combined with onion, shallots, potatoes, corn and cream in this simple, hearty chowder. Add the chicken to the skillet and lower the grill to medium. Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil).
Chicken, Corn & Black Bean Quesadillas is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Chicken, Corn & Black Bean Quesadillas is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook chicken, corn & black bean quesadillas using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken, Corn & Black Bean Quesadillas:
- Get 1 can whole kernel corn -drained
- Make ready 1 can black beans-drained
- Get 1 can rotel tomatoes-drained
- Make ready 2 can cooked chunk chicken
- Prepare 1 envelope fajita seasoning
- Make ready 1 packages 8 inch Flour Tortillas
- Make ready 1 packages shredded cheese(8oz)of your choice. I used Mexican blend
- Prepare 1 jar of salsa
- Prepare 1 container sour cream
Perfect cozy, summer dinner for any night of the week. Stir in the chicken, jalapeño, cilantro, sour cream and lime juice; season with salt. 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 An excellent recipe and very close to "Grandma's Chicken Corn Soup" recipe (from Lancaster PA) given to me.
Steps 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.
Best part of the recipe: refrigerating and removing the chicken fat. Serve warm topped bacon, green onions, and optional jalapeno peppers. Recipe Source: adapted with some changes from BHG. I'm from Lancaster County and grew up eating chicken corn soup! This is a good recipe for it.
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