This dish is quintessential Mexican comfort food. What I really like about quesadillas is that they are easy to prepare. And if you fill yours with high quality ingredients such as chicken, corn, and beans, quesadillas are surprisingly nutritious. However, I don’t like packing mine with veggies —- particularly peppers or zucchini. I feel that their relative blandness takes away from the flavors of an authentic quesadilla. But if this sounds like something you would do -- go nuts! Finally, I like to accompany mine with some ketchup, sour cream, salsa or guacamole, with maybe an extra sprinkling of cheese on top. This recipe is a great way to use leftover chicken from take-out or rotisserie chicken from the supermarket.
Ingredients
- 4 flour tortillas or any thin flatbread like lavash
- ½ chopped onion
- 1 tablespoon oil
- 1 cup of shredded cheese
- 2 cups of seasoned shredded chicken
- ½ cooked or leftover black beans
- Optional - Salsa, ketchup or sour cream
Instructions
- In a bowl, mix the shredded chicken and cheese together
- Lightly brush half of one tortilla with butter and place on a griddle, buttered side down
- Layer the tortilla with chicken mixture and fold in half
- Turn over and cook over medium heat for around 5 minutes
- Cut into wedges and serve with sour cream, ketchup or salsa.
Teen Recipe Type