Chicken, Black Bean and Caramelized Red Onion Quesadilla

I wanted a quick and simple meal that would go well with the fresh avocado and corn salsa that I made. I had leftover roasted chicken to use up so I decided to make quesadillas. I mixed up the chicken with lime juice, onions, cilantro and seasonings before adding it to the tortilla along with sour cream, black beans and caramelized red onions. I topped the quesadillas with the avocado and corn salsa. They were so delicious – we ALL really loved them. I used up the leftovers by making a burrito for my husband’s lunch the next day and he said it was really tasty. I love quick and easy meals that taste good!

Chicken, Black Bean and Caramelized Red Onions Quesadilla:
Recipe and photos by For the Love of


  • 2 cups of roasted chicken, shredded
  • 2-3 tbsp fresh cilantro, chopped
  • 2-3 tbsp sweet yellow onion, chopped
  • Juice of 1 lime
  • Garlic powder, to taste
  • Cumin, to taste
  • Sea salt and freshly cracked pepper, to taste

Combine all ingredients and mix thoroughly. Set aside.

Other Ingredients:

  • 1 tsp olive oil
  • 1 red onion, sliced
  • Sea salt, to taste
  • Chicken mixture
  • Black beans, rinsed and drained
  • Mexican blend of cheese, shredded
  • Flour tortillas
  • Sour cream
  • Avocado and corn salsa

Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally for 20 minutes or until onion is caramelized. Season with sea salt, to taste. Layer the tortilla with a bit of sour cream, chicken mixture, black beans, caramelized onion and cheese. Cook in a dry skillet over medium heat until lightly golden brown, about 2-3 minutes, then flip over. Cook for an additional 2-3 minutes. Remove from skillet and slice into triangles. Serve topped with avocado and corn salsa. Enjoy.

Click here for a printable version of this recipe – For the Love of

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