What you'll be getting:

Chicken and Black Bean Quesadillas

Per Serving

2 tortillas

125 g chicken filling (pre-cooked chicken, black beans, tomatoes, chilies, jalapenos, salt, pepper, garlic, onions, nutritional yeast) 

1/4 c shredded cheese 

1/2 c pico de gallo (tomatoes, onions, jalapenos, cilantro, lime juice, salt)

1/4 c guacamole (avocados, cilantro, onions, jalapenos, salt, lime juice)

Equipment needed:  a pan

Start warming your pan on medium heat. (I cooked on 6) Evenly distribute the filling for each of your quesadillas. 

Brush a little oil on top of the tortilla and in the pan before laying it in the pan. 

Each quesadilla takes approximately 6 minutes, you can lie them on a cutting board until you have all of them cooked, or you can place in a low oven to keep them warm. 

Add the cheese and then top with the other tortilla. 

Cook for 3 minutes on each side. Be careful when you are flipping them over so you don't burn yourself. 

When they are all cooked, cut up and plate. From start to finish these will take between 10 and 15 minutes, depending on how many servings you have. If you have more than one big pan, you can cook multiple quesadillas at once. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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