Delicious Quesadillas Rellenas (Stuffed Quesadillas), filled with savory chicken, a perfect blend of cheese and beans in a crispy tortilla shell. Simple ingredients and cooked in under an hour!
Who doesn’t love crispy quesadillas rellenas filled with heavenly goodness? This recipe seamlessly combines tender chicken, a medley of vibrant vegetables, black beans, and a generous layer of melted cheese, creating a harmonious fusion of textures and tastes.
Whether you’re a seasoned cook or a kitchen novice, these quesadillas promise a delicious treat that’s both easy to make and impossible to resist!
Craft the perfect stuffed quesadillas, perfect as a snack, appetizer, lunch, or even a light dinner.
Serve with any of these delicious toppings or a combination of:
- Sour Cream
- Pico de Gallo
- Hot Sauce
- Jalapeños en Vinagre (Pickled Jalapeños) for an extra kick of heat!
- Habanero Tomatillo Salsa for a super spicy kick!
Jump to:
Reasons to Love this Recipe
- Versatility: Customize with your favorite fillings.
- Cheesy Goodness: A melty blend of cheeses in every bite.
- Quick & Easy: Ready in minutes for a satisfying meal.
- Perfect for Parties: Crowd-pleasing appetizer or main dish.
- Comfort Food Bliss: Warm, crispy, and oh-so-satisfying.
Ingredients
- Chicken – I love chicken breasts or boneless thighs for this recipe.
- Onion – Use white, yellow or red onion.
- Peppers – I used green peppers here but red, yellow or orange bell peppers are delicious too!
- Beans – Black beans add a yummy smoky flavor I just love in my quesadillas. Exclude if you don’t like beans.
- Cheese – I used a Mexican blend but any favorite cheese works.
- Tortillas – Use flour or corn tortillas.
See my recipe card below for a complete list of the ingredients with measurements.
SUBSTITUTIONS AND VARIATIONS
- Fillings: Quesadillas can be filled with practically any filling you can think of. Beef, chicken, pork, turkey, fish, shrimp, veggies, etc. Two of my favorite fillings are Camarones Empanizados (Battered Fried Shrimp) and Camarones a la Diabla (Mexican Deviled Shrimp) when I’m in the mood for shrimp quesadillas with a twist.
- Use Different Seasonings: Play around with different seasonings in place of (or combined with) the chili powder and garlic powder such as taco seasoning.
- Use Different Cheeses: Use Monterey Jack, Pepper Jack, Gouda or extra sharp Cheddar.
- Add Extra Veggies: Yummy ideas like mushrooms, corn, tomatoes and zucchini work well and are delicious in quesadillas.
Instructions
Step 1: Add the oil to a skillet and heat over medium heat. Add the onions and peppers and cook until the onions are translucent (Image 1).
Step 2: Add the cooked chicken to the skillet topped with the spices (Images 2 and 3). Stir everything together to blend well (Image 4).
Step 3: Add the black beans and stir (Image 5 and 6).
Step 4: Spray cooking oil onto a separate skillet and heat over low heat. Add a flour tortilla and top with a layer of cheese (Image 7) on one side of the tortilla. Top with a few tablespoons of the chicken mixture (Image 8).
Step 5: Top with fresh cilantro (optional: Image 9). Add another layer of cheese (Image 10) and flip the other half of the tortilla over to cover. Press the tortilla down with a spatula and cook until golden and crispy. Flip over and do the same on the other side (Image 11).
Step 6: Place the cooked tortilla on a cutting board and cut into quarters (Image 12). Repeat the process with the other tortillas.
TIP: Keep the cooked tortillas warm in a preheated 200° oven until all the tortillas are done and then raise the oven to broil for 2 minutes to crisp again.
Recipe FAQs
Yes! Freeze uncooked in a plastic safe freezer bag. When ready to cook, thaw for a few minutes and pan fry or bake from frozen.
Bake in a preheated 375 degree oven for 10-15 minutes or until heated through.
Absolutely! Pre-assemble the quesadillas with the fillings and place them in the refrigerator until ready to cook. Cook following the recipe instructions.
Exclude the chicken and use only vegetables for the filling.
Yes! Preheat the oven to 375° degrees. Place the quesadillas on a baking sheet and bake for 10-12 minutes.
Other Mexican Dishes You Will Love
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📖 Recipe
Quesadillas Rellenas
Ingredients
- 2 cups cooked chicken
- ½ an onion chopped
- 1 green bell pepper chopped
- ½ cup black beans
- 2 cups shredded cheese
- fresh cilantro (optional) rinsed and chopped
- 1½ teaspoon chili powder
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- flour or corn tortillas
Toppings
- sour cream
- jalapeños en vinagre (pickled jalapeños)
- salsa
- guacamole
- hot sauce
- habanero tomatillo salsa for extra spicy topping
Instructions
- Add the oil to a skillet and heat over medium heat. Add the onions and peppers and cook until the onions are translucent.
- Add the cooked chicken to the skillet and top with the spices. Stir everything together to blend well.
- Add the black beans and stir again.
- Spray cooking oil onto a separate skillet and heat over low heat. Lay a tortilla on the skillet, a layer of cheese, and a few tablespoons of the chicken mixture.
- Top with fresh cilantro (optional). Add another layer of cheese and flip the other half of the tortilla over to cover. Press the tortilla down with a spatula and cook until golden and crispy. Flip over and do the same on the other side.
- Place the cooked tortilla on a cutting board and cut into quarters. Repeat the process with the other tortillas.TIP: Keep the cooked tortillas warm in a preheated 200° oven until all the tortillas are done and then raise the oven to broil for 2 minutes to crisp again.
- Serve with your favorite toppings.
Notes
Nutrition
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