Layered Chicken Black Bean Quesadilla

This layered chicken black bean quesadilla was created as part of a sponsored post for Mission®. All opinions are entirely my own.

I live in Dallas where we love our Tex-Mex and Cinco de Mayo gets celebrated big!  The bright colors fit right in with my style and I love to throw a little family-friendly get together to celebrate the day.  And a gathering has to include great food, right?  This layered chicken black bean quesadilla made with delicious Mission® Super Soft Flour Tortillas is not only delicious but it looks pretty awesome too.  It’s the perfect main dish for a fiesta!

To make this layered quesadilla, you’ll need

4 Mission® Super Soft Flour Tortillas {found nationally in the tortilla/bread aisle}

2-3 boneless, skinless chicken breasts

1 teaspoon olive oil

1/2 can green chiles

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon cumin

2 1/2 cups Colby Jack cheese

1 can black beans, rinsed and drained

1/2 cup chopped cilantro

1/2 lime

2 Roma tomatoes, and

2 avocados.

I also like to set out Mission® Strips Tortilla Chips {found in the chip aisle of the grocery store}, salsa, and sour cream to serve alongside the quesadilla.

While this quesadilla has a few steps, it’s super easy to make and the steps are so worth it because the end result is delicious!

You’ll start with the Mission Super Soft Tortillas. We eat a lot of tortillas in Texas and these tortillas taste just like the ones I can buy in my local grocery store.  They really are super soft and taste like they were made just minutes ago!

And right now, Mission has an instant-win promotion!  You have the chance to play the Instant Win Pinãta Game once every day until Cinco de Mayo.  Prizes vary from Mexico cruises to Google Home to Uber gift cards.  Sounds great, doesn’t it?

Let’s get cooking!

In an ungreased pan over medium heat, cook the tortillas for a minute or so on each side until they’re lightly crisp {be careful not to burn them} then set them aside.  Crisping the tortillas before assembling the quesadilla helps the quesadilla hold the layers better.

In a separate pan, heat the olive oil over medium heat then add the chicken breasts.  Sprinkle with salt, pepper, and cumin, and cook on both sides until the chicken is cooked through.

Chop or shred the chicken and mix it with the green chiles.  That will be the mixture you’ll use in the first layer.

In a small bowl, gently toss together the black beans, cilantro, and juice from half a lime and set aside.

That’s all the prep work you’ll need to do and now you can start assembling the quesadilla.

On a greased baking sheet, lay one of the tortillas, sprinkle it with 1/2 cup of cheese, add the chicken green chile mixture, and top it with another 1/2 cup of cheese.  The cheese will help hold all the layers together.

Add the next tortilla, 1/2 cup of cheese, the black bean mixture …

… more cheese, another tortilla, diced tomatoes and avocados …

… the final 1/2 cup of cheese, and the last tortilla.

Bake at 350 degrees for 5-7 minutes until the cheese has melted and the layered quesadilla is warmed through.

You can add a little garnish and then you’re ready for a fiesta!

There’s no easier holiday to decorate for than Cinco de Mayo!  Grab some cheap paper streamers at the party store to string a colorful backdrop …

… add a message to a letter board …

… set out chips and salsa {we love Mission Strips Tortilla Chips because they’re just the right size for dipping or tossing on top of taco salad} …

… and serve up this savory quesadilla!

To serve it, simply slice it into wedges like a pie …

… and add a dollop of sour cream, if desired.

A rainbow of colors makes any festivity grand …

… and this layered chicken black bean quesadilla is the perfect way to celebrate!  For more great recipe ideas, be sure to check out the Mission recipe page!