Wednesday, July 1, 2009

Chicken Quesadillas

As I've mentioned in a previous post, my sous chef and I are trying to be a little more frugal in our grocery shopping lately, so our meals are slightly more simply lately. Thus, as I browsed through Dinner & Dessert again the other day, I found these yummy Chicken Quesadillas!

I have agree with Erin that the rub that goes on this chicken before cooking it and then placing it in the quesadillas really adds a ton of flavor to these quesadillas compared to other chicken quesadillas I've made before in the past on my own.

Here's the recipe as taken from Dinner & Dessert:

Chicken Quesadillas
2 chicken breasts, pounded thin (I think it's very important to pound chicken before cooking it no matter what the recipe.)
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon oregano (I used dried oregano leaves)
Olive oil (enough to coat the pan)
4 tortilla shells
Mexican cheese (use as much as you prefer)
1 can black beans

Mix together cumin and chili powder. Lightly rub over chicken. Sprinkle oregano over chicken. Pan fry in olive oil until done. Let cool. Cut in small pieces.

Coat a large frying pan (as big or slightly bigger than the tortilla shell) with cooking spray. Add tortilla, cover the whole shell with cheese (use as much as you like), then add chicken and black beans on one side. Cook on medium or medium-low heat until tortilla bottom is brown and cheese is melted.

Fold over, cut into wedges, and serve. Now, each time you go to Taco Bell, you end up with all that extra sauce, right? Want to know what to do with it? Use it on your chicken quesadillas!!!

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