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I’m sorry this was posted a day late, we ate it yesterday it was awesome, ate the rest today for lunch.


  • 4 flour tortillas
  • 1 can of black beans
  • 2 cups cooked chopped, boneless skinless chicken breasts (we use Quorn fake chicken)
  • 1 jalapeño, partially deseeded and chopped.
  • 2 cups shredded Mexican cheese blend
  • 1/4 cup salsa (we use a tomatillo salsa)
  • 4 tbs margarine (or butter)
  • Sour cream (optional)


  1. Cook chicken breast in a skillet with whatever seasonings you like. We prefer chili powder, garlic, and onion powder with a dash of cayenne. Experiment. Because we use Quorn we heat 1 tbs olive oil in the pan before throwing the chicken in there then toss in the spices.
  2. About 3 minutes before chicken is done, add black beans, 2 tbs salsa, and jalapeño to the mixture. Cook until heated through. Make sure your chicken is done.
  3. Using a fork, gently shred the chicken then remove everything from the pan into a separate bowl.
  4. . Spread 1/4 of the mixture over half the tortilla.
  5. Spread 1/2 cup of cheese on top of the mixture then fold the tortilla in half.
  6. Melt ½ tablespoon of margarine in a frying pan, then gently lay the quesadilla in the pan cheese side up. Gently apply pressure on the top of the quesadilla as cheese melts. Cook for 3-5 minutes on medium-low heat
  7. Spread another 1/2 tbs margarine on the top of the quesadilla then flip and cook for 1-2 minutes.
  8. Repeat steps 4-6 on the additional tortillas until done.
  9. Serve immediately.