Chicken Quesadilla

with Black Bean Soup

A big bowl of soup and some quesadilla wedges rank high on our comfort list. One Potato’s hearty black bean soup is exquisitely flavorful — even more so when topped with our homemade corn salsa, fresh crema. Given how much kids love quesadillas, we’ve included a variety of accompaniments to ensure everyone can make theirs to their own liking!


Black bean soup (black turtle beans, coconut milk, sweet onions and garlic melted in olive oil, toasted cumin, coriander seed, aromatic spices, chipolte en adobo, cilantro)

Flour tortillas

White cheddar cheese

Wild arugula 

Roasted chicken 

Roasted peppers

Sour cream

Roasted corn salsa (sweet mexican corn, fire roasted piquillo peppers, red onions, cilantro, thai basil, fresh lime juice, salt, extra virgin olive oil

Pico de gallo (tomatoes, red onions, jalapeños, lime juice, cilantro, salt, extra virgin olive oil)

Sliced red onion

Pickled jalapeños

Have your child assemble their own quesadilla and smell and taste all of the ingredients that come with this dish to encourage an adventurous eater! 


1Cook Soup

Place black bean soup in a large pot or saucepan, add water based on desired consistency and stir.

Bring soup to a boil, reduce to a simmer, cover and heat for 5 minutes while making the quesadillas.

2Assemble Quesadillas

Place half of the tortillas face down on a clean flat surface.

Sprinkle each tortilla with 3 tablespoons of cheddar cheese, followed by a layer of arugula, some roasted chicken, roasted peppers, and red onion and, finally, 3 tablespoons of more cheese. Cover with another tortilla and press to set the ingredients firmly

3Cook Quesadillas

Place a large sauté pan or skillet over medium heat (you can cook in 2 pans to speed up the cooking process).*

Using a spatula, slide one or two tortillas into the pan (depending on size of your pan) and press down on top of each one to ensure they hold together. Cook for 3 minutes or until bottom tortilla is slightly golden and the bottom layer of cheese is melted. Flip quesadilla, press down again with the spatula and cook for an additional 3 minutes, or until bottom is golden.

Slide quesadilla onto a cooling rack or cutting board and continue cooking the remaining quesadillas. When the quesadillas are done, cut each one into wedges

4Serve & Enjoy!!


Remove cover from the pot, ladle soup into bowls or mugs and garnish with a dollop of sour cream, a little roasted corn salsa, some pickled jalapeño.

Serve quesadillas alongside the soup with pico de gallo and crema on the side.


If you know you're going to be in a hurry the night you make this meal, you can assemble the quesadillas in advance, stack them on a plate, cover & refrigerate until right before you make dinner. 

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