Ingredients
Scale
For the Rice and Chicken:
- 1 cup U.S.-grown long grain white rice
- 3 boneless, skinless chicken breasts (~1 1/2 lb.)
- 2 cups chicken stock
- 1 Tbsp. chipotle chili powder
- 1/2 Tbsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. Ancho chili powder
- 2 Tbsp. adobo sauce and 1 adobo pepper, finely chopped
- 5 cloves garlic, minced
- 1 Tbsp. kosher salt
- 1/4 tsp. black pepper
For the Quesadillas:
- 8 burrito size flour tortillas (10-inch)
- 2–3 cups cheddar cheese, shredded
- 1/2 cup black beans, drained and rinsed
- 1/2 cup yellow corn, drained and rinsed
- 1/2 tbsp butter
Garnish ideas:
- Avocado, sliced
- Guacamole
- Salsa
- Hot sauce
- Sour cream
Instructions
- Combine rice with chicken stock in a medium saucepan and bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.
- Season chicken breasts with chipotle chili powder, smoked paprika, cumin, onion powder, Ancho chili powder, salt, and pepper, rubbing the spices evenly on both sides.
- Heat a large skillet over medium-high heat and cook seasoned chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and let rest for 5 minutes, then shred using two forks and toss with minced garlic, adobo sauce, and chopped adobo pepper.
- Fluff cooked rice with a fork and set aside.
- Lay out 4 tortillas on a clean surface and divide shredded chicken, rice, cheese, black beans, and corn evenly among them, placing filling on one half of each tortilla.
- Fold tortillas in half to create half-moon shapes, pressing gently to seal.
- Melt butter in a large skillet or griddle over medium heat and cook quesadillas for 3-4 minutes per side until golden brown and cheese melts completely.
- Cut each quesadilla into 3-4 triangular wedges and serve immediately with desired garnishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla with rice
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg