Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into ½-inch cubes
  • 2 tablespoons (30 ml) olive oil, divided
  • 1 tablespoon (15 ml) lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 8 (8-inch) flour tortillas
  • 2 cups (225g) shredded Monterey Jack cheese (or cheddar/Mexican blend)
  • 1/2 cup (113g) canned black beans, rinsed and drained
  • 1/2 cup (75g) corn kernels, frozen or canned
  • 2 tablespoons (30ml) chopped fresh cilantro (optional)
  • Cooking spray or 1 tablespoon butter, melted

Instructions:

  1. In a bowl, combine chicken cubes with 1 tablespoon olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Mix well and let sit for at least 10 minutes.
  2. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until cooked through (internal temperature of 165°F/74°C) and lightly browned, about 5-7 minutes. Remove from skillet and set aside.
  3. Spread half of the cheese evenly over one half of each tortilla. Top with chicken, black beans, corn, and cilantro (if using). Sprinkle with remaining cheese.
  4. Fold the other half of the tortilla over the filling. Heat a lightly oiled or buttered skillet or griddle over medium heat.
  5. Cook quesadillas for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey.
  6. Cut each quesadilla into wedges and serve immediately.