Quesadillas are a vehicle for whatever flavors and fillings you want. A simple cheese quesadilla will quell hunger quickly, though it's not the most exciting thing to eat (I eat my share of cheese quesadillas so I'm certainly not knocking them!) A loaded quesadillas is messy and delicious and all the good things. Fill it with your heart's desires for supreme happiness.
Grilled chicken or steak is fine, but these blackened chicken quesadillas turn it up a notch with no extra effort for a spicy sensation for your tastebuds. A single chicken breast tossed in store-bought blackened seasoning is so easy but definitely not short on flavor.
Poblano peppers are having a real moment in my life right now, but you can certainly substitute with bell peppers for no heat or mix in jalapeños for an added kick. The key is layering the cheese because it acts as your glue. Try flipping a quesadillas that doesn't have cheese on both sides to hold it together and you'll have a real mess on your hands - trust me, I speak from experience.
I hope you enjoy these incredibly easy but nothing short of delicious blackened chicken quesadillas. They are such a fun and low-stress meal for any time or day.
Blackened Chicken Quesadillas
Makes ~ 2 8" quesadillas (enough for 2-4 people)
Prep time: 10 minutes | Cook time: 30 minutes**This recipe may include affiliate links for which I may be paid a commission for purchases made through the link.**
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
1 chicken breast (~ 8oz.)
1 large poblano pepper, thinly sliced
1 15oz. can black beans, rinsed and drained
1 4oz. can green chiles
4 8" tortillas
8 oz. (2 C.) shredded cheese (cheddar, pepper jack, monterey jack, or combo)
1.5 tsp. blackened seasoning or to taste*
1 tsp. cumin
Olive oil, salt, pepper
Cooking spray
Directions:
Start by pounding your chicken breast to about 1/2 - 3/4" thin. This helps the chicken cook faster and have better texture. Drizzle one side of the chicken with just enough olive oil to thinly coat it then sprinkle with half of the blackened seasoning.
Heat a skillet over medium heat. Once hot, add the chicken, seasoned side down. Cook for about 3 minutes or until it is starting to brown. Turn the heat down if the oil is spitting a lot or the chicken is browning too quickly. While the first side cooks, drizzle the other side with more olive oil and sprinkle over the rest of the blackened seasoning. Flip the chicken and cook an additional 2-3 minutes or until the chicken is cooked through. Remove to a cutting board to rest.
To the same pan from the chicken, add the poblanos plus a drizzle of olive oil and a pinch of salt and pepper. Stir to mix then cook, stirring occasionally, until the peppers are beginning to soften, about 7 minutes.
Add the black beans, green chiles, and cumin to the pan with the poblanos and stir to incorporate everything. Cook, stirring occasionally, until most of the liquid from the chiles has evaporated, 3-5 minutes. Check for seasoning and add salt and pepper as needed. Remove from heat.
While the poblano and bean mixture cooks, slice or dice the chicken.
To make the quesadillas, heat a large pan or griddle over medium-high heat (I heat my griddle to 400° and adjust as needed). Spray one side of a tortilla with cooking spray and lay it on the griddle. Layer 1/2 C. of cheese followed by half of the bean and pepper mixture, half of the chicken, then another 1/2 C. of cheese. Top of another tortilla. Spray the top of the second tortilla with more cooking spray. Cook until the quesadilla is brown and crispy on one side and the cheese is melting. Carefully flip to cook the other side.
Once the cheese is all melted and both sides of the quesadilla are brown and toasty, remove to a cutting board to rest for 2 minutes. Cut into 4 wedges.
Repeat with the other 2 tortillas and remaining filling.
Serve with your favorite accoutrements like sour cream, guacamole, and salsa.
*Recipe notes + Variations*
*Every blackened spice mixture is different. Check yours before committing to the amount stated in the ingredients list. Some can be overly salty or spicy. Adjust the amount as needed.
These are pretty hefty quesadillas. My husband and I each usually eat half of one and save the other half for lunch the next day. If I'm really hungry that night, I may eat 3 of the 4 wedges.
Make this vegetarian by omitting the chicken and substituting mushrooms. Alternatively, use a bell pepper in addition to the poblanos. Skip the step for cooking the chicken/mushrooms and add the blackened seasoning during the step where you cook the peppers.
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