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Homemade sour cream substitute with unflavored greek yogurt and lemon juice. #TexasHomesteader

Southwest-Style Quesadilla - Add Chicken If Desired!

This Southwest style chicken quesadilla comes together quick. Easy enough for a fast weekday meal, fancy enough for company! #TexasHomesteader

Course Main Course
Cuisine TexMex
Keyword cheese, chicken, flour tortilla, quesadilla
Prep Time 8 minutes
Cook Time 4 minutes
Servings 6 quesadillas
Author ~ Texas Homesteader ~

Ingredients

  • 6 Flour Tortillas I prefer 8" - 10" tortillas for ease of flipping
  • 2 cups Leftover cooked chicken (optional)
  • 1½ cups Chopped onions
  • 1½ cups Sliced bell peppers 
  • 1 cup Frozen corn
  • 1 15-oz can Black beans, drained & rinsed
  • 1 16-oz bag Shredded cheddar cheese about 4 cups

Instructions

  1. Heat 1 tablespoon oil in a medium pan over medium-high heat. Add sliced or chopped onion & bell pepper. Cook stirring for 3-4 minutes or until the vegetables are softened. Turn off heat

  2. Place a tortilla onto heated griddle or skillet. Sprinkle shredded cheese on ½ of the surface of the tortilla. Sprinkle freshly-grilled veggies and a spoonful each of corn and black beans on top of the cheese. If adding chicken, add it now.

  3. Add another sprinkling of cheese & fold the tortilla in half.

  4. Cook the tortilla 3-4 minutes to a nice, crispy brown. Then carefully flip it to crisp the other side. (A couple of minutes is all it takes to brown each side.)

  5. Now it’s time to eat - enjoy hot!

Recipe Notes

What Are Good Quesadilla Toppings?

You can eat your quesadillas just as they are. They make a fun finger-food eating them that way.

But it’s also fun to top homemade quesadillas with something extra tasty. There are several delicious topping options we use for quesadillas: