Quick Chicken Quesadillas

Preheat the saucepan over medium heat, adding 2 tablespoons of butter to melt. Cook and stir chicken, along with the contents of a single packet of sazon seasoning and 1 teaspoon of garlic salt, until the chicken is fully cooked through and no longer pink in the center. This should take around 8 to 10 minutes.

Meanwhile, combine rice and water in a separate saucepan. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pan. Simmer until the rice is tender and the liquid has been fully absorbed, typically taking 5 to 10 minutes.

In a microwave-safe bowl, combine black beans, the contents of another packet of sazon seasoning, and 1 teaspoon of garlic salt. Cook in short intervals until the mixture is heated through, approximately 2 minutes.

Mix the black bean mixture with the cooked rice to create a combined filling. Place each tortilla on a flat surface and layer half of it with the bean-rice mixture, some Mexican cheese, shredded chicken, and additional Mexican cheese. Fold each tortilla in half to enclose the filling.

Place a thin layer of softened butter on top of each folded tortilla, preparing it for cooking. Heat a large skillet over medium heat and cook each quesadilla, with the buttered side facing downwards, until the cheese is melted and the outside is crispy and golden brown. Flip each quesadilla over and cook for an additional 5 minutes, or until the other side is also crispy. Cut into wedges to serve.