Easy Chicken Quesadillas

Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken 1 packet sazon seasoning and 1 teaspoon garlic salt shredding chicken as it cooks until no longer pink in the center and juices run clear 8 to 10 minutes.

Bring rice and water to a boil in a saucepan. Reduce heat to medium-low cover and simmer until rice is tender and the liquid has been absorbed 5 to 10 minutes.

Stir black beans 1 packet sazon seasoning and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through about 2 minutes. Add black bean mixture to rice.

Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture Mexican cheese shredded chicken and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.

Heat a large skillet over medium heat; cook each quesadilla butter-side down until cheese is melted and outside is crisp and brown about 5 minutes per side. Cut into wedges.