Because I'm so Mexican, I wanted to try this recipe. We love quesadillas (emphasis on the diLLas). We have a yummy Corn & Black Bean recipe for them that we love, and also if it's Steve's night to cook (like once every couple of months)(not because he's not willing but because I love to cook...he only has to if I'm SO tired...) he makes a delightful quesadiLLa with chicken nuggets and taco cheese (sounds funny but it's soooooo yum and he made it up himself). This one is from Simple & Delicious April/May 2011.
Black Bean-Chicken Quesadillas
1 can (15 oz) southwestern black beans, drained (I didn't see the southwestern ones at Walmart so just got regular ones)
1 can (10 oz) diced tomatoes and green chilies, undrained
1 pkg (6 oz) ready-to-use southwestern chicken strips (I did not buy these...I don't want to spend $4 on what would be the equivalent of one chicken breast...I just cooked my own and did not add any seasoning so it wouldn't be too spicy for the kiddos)
1 tbsp onion powder
1 cup (4 oz) shredded cheddar cheese
1/2 cup shredded mozzarella cheese (I used shredded Mexican [Ole!] because I love it)
8 flour tortillas (8 inch)
2 tbsp canola oil
sour cream, salsa, guacamole (optional)
In a large skillet, combine the beans, tomatoes, chicken and onion powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until thickened.
In a small bowl, combine the cheeses. Sprinkle half of the cheese mixture over 4 tortillas. Layer with chicken mixture and remaining cheese mixture. Top with remaining tortillas.
In a large skillet over medium heat, cook quesadillas in 1 tbsp oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with sour cream, salsa, and guacamole if desired (we only had ours with salsa).
Red Pepper Corn
3 cups fresh or frozen corn
1/3 cup finely chopped red pepper
2 tbsp water
2 tbsp maple syrup
3/4 tsp salt
3/4 tsp chili powder (I left this out, hoping the kids would eat it)
Place the corn, red pepper, and water in a 2-qt microwave-safe bowl. Cover and microwave on high for 8-10 minutes or until corn is tender; drain. Add the remaining ingredients; toss to coat.
Doesn't that corn sound yummy? It really was. The kids didn't like it because of the red pepper. Also mine didn't look as pretty as the picture. But it was so good! The quesadiLLas were great too. The black beans made the chicken kind of black, which freaked the kids out. Nathan and Emma wanted nothing to do with this, so they had nuggets. My dear friend Melissa & her kids ate it with us and they all liked it. It was really SO so good. Definitely keeping this one.
No comments:
Post a Comment