Sizzling BBQ Chicken & Black Bean Quesadilla | 25g+ Protein Summer Meal

Meta Description: Discover this mouthwatering homemade BBQ Chicken & Black Bean Quesadilla recipe from www.dailymeatrecipe.com – a protein-packed summer meal with 25g+ protein per serving that combines smoky BBQ chicken, hearty black beans, and melty cheese for the perfect quick dinner option.

Introduction

When the summer heat arrives, finding recipes that are both satisfying and easy to prepare becomes essential. Our BBQ Chicken & Black Bean Quesadilla delivers the perfect solution – a protein-rich meal that comes together in minutes without heating up your entire kitchen. This crowd-pleasing recipe packs an impressive 25+ grams of protein per serving, making it ideal for active summer days when your body needs quality nutrition without heavy, time-consuming cooking. The combination of smoky BBQ chicken, fiber-rich black beans, and gooey melted cheese creates an irresistible flavor profile that satisfies cravings while providing balanced nutrition. At www.dailymeatrecipe.com.

Ingredients

Ingredient	Quantity	Notes
Chicken breast, cooked and shredded	2 cups (about 12 oz)	Rotisserie chicken works great
BBQ sauce	1/3 cup	Plus extra for dipping
Black beans	1 can (15 oz)	Drained and rinsed
Red onion	1/2 medium	Finely diced
Red bell pepper	1 medium	Thinly sliced
Fresh corn kernels	1 cup	From about 2 ears of corn
Sharp cheddar cheese	1 1/2 cups	Freshly shredded
Monterey Jack cheese	1 cup	Freshly shredded
Large flour tortillas	6 (10-inch)	Whole wheat for extra nutrition
Fresh cilantro	1/4 cup	Chopped
Lime	1 whole	Cut into wedges
Cooking spray or olive oil	2 tablespoons	For cooking the quesadillas
Garlic powder	1 teaspoon	For seasoning
Smoked paprika	1/2 teaspoon	Enhances BBQ flavor
Salt and pepper	To taste	For seasoning
Greek yogurt or sour cream	1/2 cup	For serving
Avocado	1 large	Sliced, for serving

Nutrition Facts

Nutrient	Amount per Serving
Calories	520
Protein	27g
Carbohydrates	48g
Fat	22g
Saturated Fat	10g
Cholesterol	75mg
Sodium	780mg
Fiber	8g
Sugar	9g
Iron	3mg
Calcium	350mg

Nutrition information is calculated based on 1 quesadilla (1/3 of recipe)

Preparation Instructions

Step 1: Prepare the BBQ Chicken Filling

1. In a large bowl, combine the shredded chicken with the BBQ sauce, ensuring all pieces are evenly coated.
2. Add garlic powder, smoked paprika, salt, and pepper to the chicken mixture and stir well.
3. Set aside and allow the flavors to meld while preparing the other ingredients.

Step 2: Prepare the Black Bean Mixture

1. In a separate bowl, combine the drained and rinsed black beans, diced red onion, and fresh corn kernels.
2. Add half of the chopped cilantro (reserving the rest for garnish) and season with a pinch of salt and pepper.
3. Gently mix until all ingredients are evenly distributed.

Step 3: Assemble the Quesadillas

1. Lay out the tortillas on a clean work surface.
2. Sprinkle a light layer of the cheese mixture (cheddar and Monterey Jack) on one half of each tortilla.
3. Distribute the BBQ chicken mixture evenly over the cheese on each tortilla.
4. Top the chicken with the black bean mixture and sliced red bell peppers.
5. Sprinkle another layer of cheese over the fillings (the cheese acts as “glue” to hold everything together).
6. Fold each tortilla in half to create a half-moon shape.

Step 4: Cook the Quesadillas

1. Heat a large skillet or griddle over medium heat and lightly coat with cooking spray or olive oil.
2. Place one or two assembled quesadillas in the skillet (depending on size) and cook for 2-3 minutes per side until golden brown and crispy, and the cheese is completely melted.
3. Transfer to a cutting board and repeat with remaining quesadillas.
4. Allow each quesadilla to rest for 1 minute before cutting into wedges.

Step 5: Serve

1. Cut each quesadilla into 3-4 wedges.
2. Arrange on a serving plate with lime wedges, additional BBQ sauce, Greek yogurt or sour cream, and sliced avocado.
3. Garnish with the remaining chopped cilantro.
4. Serve immediately while still warm and crispy.

Serving Suggestions

This protein-packed BBQ Chicken & Black Bean Quesadilla recipe makes for a complete summer meal on its own, but here are some delicious pairings to enhance your dining experience:

• Serve with a refreshing corn and avocado salad dressed with lime juice for a perfect summer side dish.
• Accompany with a chilled cucumber and tomato salad for a light, cooling contrast to the warm quesadillas.
• Offer a variety of dipping options: extra BBQ sauce, salsa verde, pico de gallo, or a creamy avocado dip.
• For a festive summer meal, pair with frozen margaritas or a pitcher of freshly made lemonade.
• Add a simple side of tortilla chips with homemade guacamole for a complete Tex-Mex experience.
• For a heartier meal, serve alongside cilantro-lime rice or a light quinoa salad for additional protein.

Pro Tips

Take your BBQ Chicken & Black Bean Quesadillas to the next level with these expert cooking tips:

• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. Freshly shredded cheese yields a creamier, more cohesive quesadilla.
• Don’t overfill: While it’s tempting to pack in the ingredients, overfilled quesadillas can burst open during cooking and are difficult to flip.
• Control the heat: Medium heat is ideal for quesadillas – too hot and the tortilla will burn before the cheese melts; too low and the tortilla becomes soggy instead of crisp.
• Press gently: Use a spatula to lightly press down on the quesadilla while cooking to ensure good contact with the pan for even browning.
• Rest before cutting: Allow the cooked quesadillas to rest for 1-2 minutes before cutting to let the cheese set slightly, making them easier to handle.
• Meal prep option: Prepare the chicken and black bean mixtures up to 2 days ahead and store in the refrigerator for quick assembly during busy weeknights.
• Cooking for a crowd: Keep cooked quesadillas warm in a 200°F oven while preparing the rest, placing them on a wire rack over a baking sheet to maintain crispness.
• Rotisserie shortcut: Use store-bought rotisserie chicken to save significant prep time without sacrificing flavor in this protein-rich recipe.

Variations

Customize this BBQ Chicken & Black Bean Quesadilla recipe to suit your taste preferences or dietary needs:

Grilled Summer Version

Take this summer meal outdoors by cooking the assembled quesadillas on a preheated grill for 2-3 minutes per side for a delicious smoky flavor that complements the BBQ sauce.

Spicy Southwest

Add 1-2 finely chopped jalapeños and substitute pepper jack for the Monterey Jack cheese to create a spicier version of this protein-packed meal.

Mediterranean Twist

Replace the BBQ sauce with pesto, swap the black beans for white beans, and use a combination of mozzarella and feta cheese for a Mediterranean-inspired quesadilla.

Vegetarian Option

Omit the chicken and double the black beans, or substitute with 1 cup of crumbled tempeh or firm tofu tossed in BBQ sauce for a vegetarian quesadilla that still delivers high protein.

Breakfast Quesadilla

Transform this into a breakfast option by adding scrambled eggs to the filling for an even higher protein start to your day.

Buffalo Chicken Alternative

Swap the BBQ sauce for buffalo sauce and serve with blue cheese dressing instead of sour cream for a spicy buffalo chicken quesadilla.

Frequently Asked Questions

Can I make these quesadillas ahead of time?

You can prepare all the components (BBQ chicken mixture and bean mixture) up to 2 days ahead and store them separately in the refrigerator. Assemble and cook the quesadillas just before serving for the crispiest results.

How can I increase the protein content even more?

To boost the protein beyond 25g per serving, add 2 tablespoons of hemp seeds to the filling or serve with a side of Greek yogurt mixed with taco seasoning as a high-protein dip.

What’s the best way to reheat leftover quesadillas?

For the best texture, reheat leftover quesadillas in a dry skillet over medium-low heat for 2-3 minutes per side. Avoid the microwave, which can make them soggy.

Can I use corn tortillas instead of flour tortillas?

While corn tortillas have a great flavor, they’re smaller and more prone to breaking. If using corn tortillas, make smaller quesadillas and handle them gently when flipping.

Is this recipe suitable for meal prep?

Yes! Cook the quesadillas completely, let them cool, and refrigerate in an airtight container with parchment paper between layers. Reheat in a skillet when ready to eat, for up to 3 days.

Can I freeze these quesadillas?

Yes, these quesadillas freeze well. Wrap individually in foil and place in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 375°F oven for 15-20 minutes.

Conclusion

This BBQ Chicken & Black Bean Quesadilla showcases how a simple, quick recipe can deliver impressive nutrition without compromising on flavor. With over 25 grams of protein per serving, these crispy, cheese-filled quesadillas provide sustained energy for summer activities while satisfying your cravings for something delicious. The combination of smoky BBQ chicken, nutrient-rich black beans, and colorful vegetables creates a balanced meal that’s as nutritious as it is crave-worthy.

We hope this summer meal becomes a regular in your cooking rotation! Did you make this recipe with one of our suggested variations or create your own unique version? Share your experience in the comments section below. For more protein-rich meat recipes that are perfect for busy summer days, visit www.dailymeatrecipe.com. Our collection of nutritious, flavorful dishes will help you maintain a healthy lifestyle without spending hours in the kitchen. Bookmark our site for your go-to source of reliable, delicious recipes that fuel your active lifestyle while pleasing your palate!