Southwest Chipotle Quesadillas

These southwest chipotle quesadillas have a jam-packed veggie-loaded filling that's cheesy, creamy, and full of flavor with more southwest chipotle sauce for dipping!

Course Dinner, Lunch

Cuisine American, Mexican

Keyword chipotle quesadillas, southwest quesadillas

Prep Time 10

Cook Time 10

Servings quesadillas

Calories 428kcal

Author Kelli Shallal MPH RD

Ingredients

½ Red Onion diced
1 Green Bell Pepper seeds and veins removed, diced
2 Roma Tomatoes seeds removed, diced
1 can green chiles
1 can black beans rinsed
1 tbsp avocado oil
½ tbsp lime juice
¼ tsp salt
¼ cup cilantro
6 whole wheat tortillas
⅔ cup shredded Mexican Cheese
⅓ cup cotija cheese (optional)
⅓ cup whipped cream cheese
⅓ cup southwest chipotle sauce

Instructions

In a large skillet over medium-high heat, saute the green bell pepper and red onion for 3-5 minutes until translucent and tender.
Add in black beans and green chiles, lime juice, salt, and saute for another 3-5 minutes. Add in cilantro and tomatoes and cook until warm throughout. Remove the mixture from heat and set aside.
Spread ½ of a tortilla with whipped cream cheese (1-2 tablespoons) and the other half (same side) with southwest chipotle sauce. Place on a large greased non-stick skillet on medium-high. Add one tablespoon of shredded Mexican cheese to one side of the tortilla. Top with ⅙ of the bean veggie mixture, 1 tablespoons of shredded Mexican cheese, and one tablespoon cotija cheese.
Close tortilla over on itself to form quesadilla. Flip quesadilla when the side down is golden brown and crispy. Cook on the other side until golden brown and crispy. Each side will take 3-5 minutes.
Serve with additional southwest chipotle sauce.

Nutrition