Corn Tortilla Quesadillas with Black Bean Salsa Recipe
by Foodie Journal
This recipe is a gluten-free recipe that I created today. I'm sure there are others out there like it but it's quick, easy and so tasty!
Avg. 4/52 votes
2 corn tortillas
Fiesta Blend cheese
petite diced canned tomatoes
shredded cooked chicken breast
butter for frying
Melt butter in a large non-stick skillet. Add one corn tortilla.
Add your cheese. While it's melting, add chicken, corn, black beans, and tomatoes. Top with more cheese and a second corn tortilla.
Now it's time to flip. With a spatula, lift your quesadilla off the pan and hold the top tortilla with your hand. Slowly flip and cook until the second tortilla is the same size as the first (they shrink as they cook).
Remove from pan. Let set a minute, cut, and enjoy!
Garnish with sour cream and guacamole if you like.