Weeknight Chicken Quesadillas

1. 1

   Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir the chicken with 1 packet sazon seasoning and 1 teaspoon garlic salt, shredding the chicken as it cooks until it is no longer pink in the center and the juices run clear, 8 to 10 minutes.

2. 2

   Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 5 to 10 minutes.

3. 3

   Stir the black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Microwave until heated through, about 2 minutes. Stir the black bean mixture into the rice.

4. 4

   Place each tortilla on a work surface; layer one half of each tortilla with the bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter on top of each quesadilla.

5. 5

   Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until the cheese is melted and the outside is crisp and browned, about 5 minutes per side. Cut into wedges.

• Calories 763.12 kcal High
• Protein 62.01 g Good Source
• Carbs 60.73 g Moderate
• Total Fat 29.93 g High
• Saturated Fat 14.66 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 163.86 mg High
• Sodium 992.71 mg High
• Fiber 3.12 g Moderate
• Sugar 2.64 g Moderate
• Added Sugar 2.24 g Low Source
• Calcium 600.3 mg Good Source
• Iron 2.96 mg Moderate
• Potassium 86.58 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.08 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten