Easy Chicken Quesadillas

Recipe View In a saucepan, melt 2 tablespoons of butter over medium heat. Add the chicken tenders, 1 packet of sazon seasoning, and 1 teaspoon of garlic salt. Cook, stirring frequently and shredding the chicken with a fork as it cooks, until the chicken is no longer pink and the juices run clear. (8-10 minutes)

Recipe View In a separate saucepan, bring 1 cup of water to a boil. Stir in 1 cup of instant rice. Reduce heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed. (5-10 minutes)

Recipe View In a microwave-safe bowl, combine the drained and rinsed black beans, the remaining packet of sazon seasoning, and 1 teaspoon of garlic salt. Microwave until heated through. (about 2 minutes)

Recipe View Stir the heated black beans into the cooked rice.

Recipe View Lay each tortilla flat on a clean work surface. On one half of each tortilla, layer the black bean and rice mixture, shredded Mexican cheese, and shredded chicken. Top with another layer of shredded cheese.

Recipe View Fold the tortilla in half, covering the fillings.

Recipe View Spread a thin layer of softened butter on the outside of each quesadilla.

Recipe View Heat a large skillet over medium heat. Cook each quesadilla, butter-side down, until the cheese is melted, and the outside is crisp and golden brown. (about 5 minutes per side)

Recipe View Remove from skillet and cut each quesadilla into wedges. Serve immediately.