NOTES
- Use leftover chicken from the Perfect Roast Chicken earlier this week or buy a rotisserie chicken, used leftover grilled chicken, or boil and shred some chicken.
- I make my own Southwest seasoning but you can also find a pre-made one in the spice aisle.
- For Southwest seasoning, combine in a container with a lid (this makes enough to keep and use for future recipes): 2 tbsp chili powder, 2 tsp cumin, 2 tbsp paprika, 1 tsp pepper, 1 tbsp coriander, 1 tsp cayenne, 1 tbsp garlic powder (if you only have garlic salt, use it but eliminate 2 tsp salt), 1 tsp crushed red pepper, 2 tsp salt, 1 tbsp dried oregano.
- 1 15 oz can Southwestern black beans, drained
- 1 10 oz an died tomatoes and green chiles, undrained
- Cooked and chopped or shredded chicken (see NOTES above)
- 1 onion, chopped
- 1 clove garlic, minced or shredded
- 1 c. shredded cheese (Cheddar, Colby Jack or Mont. Jack)
- 8 flour tortillas (8 inch)
- 1 c. frozen, thawed corn kernels (or fresh)
- oil
- Toppings: sour cream, salsa, guac
1, Make Southwest seasoning (see NOTES above) or buy a premade one.
2. In a large skillet, saute the onion over medium-low heat in a little oil under tender.
3. Add beans, tomatoes, chicken and 1 tbsp Southwestern seasoning to skillet. Bring to a boil, reduce heat, and simmer uncovered for 5-8 minutes or until thickened.
4. Prepare quesadillas by heating a large electric skillet or a pan on the stove. Layer half of tortillas with half of cheese then add chicken mixture and top with remaining cheese and another tortilla.
5. Spray the skillet/pan with oil. Cook quesadillas over medium heat for 1-2 minutes on each side or until lightly browned. Cut into wedges and serve with desired toppings.
No comments:
Post a Comment