Easy Chicken Quesadillas

• 2 tablespoons butter
• 6 chicken breast tenders
• 1 (.18 ounce) packet sazon seasoning
• 1 teaspoon garlic salt
• 1 cup instant rice
• 1 cup water
• 1 (14 ounce) can black beans, drained and rinsed
• 1 (.18 ounce) packet sazon seasoning
• 1 teaspoon garlic salt
• 8 extra-large flour tortillas
• 1 (16 ounce) package shredded Mexican cheese blend
• 1 tablespoon softened butter, or as needed

1. 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.
2. Bring rice and water to a boil in a saucepan.
3. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
4. Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl.
5. Cook in microwave until heated through, about 2 minutes.
6. Add black bean mixture to rice.
7. Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese.
8. Fold each tortilla in half.
9. Spread a thin layer of softened butter atop each quesadilla.
10. 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.
11. Cut into wedges.

butter, chicken breast tenders, sazon seasoning, garlic salt, instant rice, water, black beans, sazon seasoning, garlic salt, flour tortillas, butter

Taken from allrecipes.com/recipe/easy-chicken-quesadillas/ (may not work)