Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Easy Chicken Quesadillas Recipe
Easy chicken quesadillas came together on a whim from someone who loves quesadillas but remains picky about ingredient combinations and preparation methods. This straightforward recipe focuses on essential flavors without unnecessary complications that can overwhelm delicate chicken. The picky approach ensures every ingredient contributes meaningfully while the easy preparation makes these accessible for weeknight dinners when you want something satisfying but simple.
I came up with this recipe on a whim. I love quesadillas, but am picky about what goes in them. This was super easy to make and tasted really good. Serve as is or with salsa and sour cream.
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings
Cook Mode (Keep screen awake)
Ingredients
2 tablespoons butter
6 chicken breast tenders
1 (.18 ounce) packet sazon seasoning
1 teaspoon garlic salt
1 cup instant rice
1 cup water
1 (14 ounce) can black beans, drained and rinsed
1 (.18 ounce) packet sazon seasoning
1 teaspoon garlic salt
8 extra-large flour tortillas
1 (16 ounce) package shredded Mexican cheese blend
1 tablespoon softened butter, or as needed
Directions
Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.
Nutrition Facts (per serving)
| 618 | Calories |
| 29g | Fat |
| 57g | Carbs |
| 32g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 618 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 18g | 88% |
| Cholesterol 90mg | 30% |
| Sodium 1714mg | 75% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 6g | 21% |
| Total Sugars 1g | |
| Protein 32g | 63% |
| Vitamin C 1mg | 1% |
| Calcium 120mg | 9% |
| Iron 4mg | 24% |
| Potassium 342mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
