Chicken Quesadilla

Okay so this is NOT your ordinary quesadilla. It’s down right delicious and we couldn’t stop eating them. They are SO delightful and filled our hungry tummies last night when we got home from “shopping.” I use that word lightly as when shopping with a toddler and a husband who hates malls is never an enjoyable experience. Shopping to me is beyond enjoyable and I could shop most everyday. But lets be honest, I rarely shop these days as Cooper becomes quite the terror running all around, pulling hangers from the rack, and hiding below so I get that panicked feeling that those 2 seconds I blinked, he disappeared. He is quite the runner now-a-days that I can’t even blink while out and about with him.

Last night we were at Nordstrom shopping for some new clothing for my husband and definitely new shoes as his are letting water in and getting his little tootsies soaked to the bone. I couldn’t figure out if this statement was actually true as we waded through puddles to get indoors or if it was an excuse for new kicks. :) (If you live in Portland, you know we are far from a drought!)

We scored fabulous deals and he got lots of goodies for a reasonable price. He hates shopping and decided to get anything and everything at once so he could be done. He didn’t try on anything as for the most part, we are good at guess-timating his size. We returned home around 7:30 and had to feed Coop real quick and get the sick boy off to bed.

I premade the vegetable mix knowing we were going to be out later. This helped the dinner progress a lot faster. I pulled out our griddle and was able to make 5-6 halves at a time in the midst of all the chaos.

We ate quickly as by 8pm our tummies were grumbling beyond belief.

Ingredients:

  • 6 tortillas
  • 1 ½ cup cooked chicken, diced
  • ½ can diced chilies
  • 1 can black beans
  • 1 cup shredded cheese
  • ½ cup chicken broth
  • 1 tbsp flour, cornstarch (for thickening)
  • 1 red pepper, chopped (I use the mini peppers and do a combination of red, yellow and orange)
  • 1 small onion, chopped

Cook chicken until no longer pink. Season as desired. Set aside.

Chop peppers and onions and begin to sauté over medium-low heat. Once tender, add in cooked chicken and chilies.

Add 1 tbsp flour and mix well to coat all the vegetables and chicken.

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Add in chicken broth and let simmer until it thickens. Roughly 3 minutes.

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Add in black beans and cheese. Stir until cheese is melted. Remove from heat.

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On a griddle fill each tortilla with mixture and hold over. Let cook until light brown and crispy. Rotate sides and crisp up both sides.  

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Serve with salsa, sour cream and avocados.

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Enjoy! Probably the best quesadillas I’ve ever made!

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