This past week I realized that there are so many things I used to make regularly for lunch and dinner that I haven’t made in years, mostly because after having my daughter it was harder to cook, then I kept getting into food ruts, making the same thing week after week. One such thing I didn’t know I missed dearly is Quesadillas. I was at a friends house and she made a cheese and black bean quesadilla. I took a bite and all of a sudden these recipes and different versions I used to make came flooding back!
This recipe is divine, with the perfect balance of earthy spices and fresh vegetables. Here’s what you’ll need for five 8″ quesadillas
10 8″ flour tortillas
1 lb boneless chicken, thinly sliced
1 cup corn
1 cup black beans
1 green bell pepper, sliced
1 1/2 Tblspn Taco Seasoning
2 Tblspn Soy Sauce
1 tsp sriracha
1/2 tsp black pepper
salt to taste
2 cups shredded cheddar
2 cups shredded mozzarella
Salsa for serving
Start by heating a little oil in a pan and sautéing the chicken and bell peppers. After 5 minutes add the corn, beans and all the seasoning and sauces. Mix well and cover and cook on a low flame for 4-5 minutes.
In a small bowl mix the cheeses and set aside.
To assemble the quesadillas spread a little butter (or spray a tortilla with PAM) and place it butter side down in a pan or cast iron skillet. Spread over some cheese, then as much or as little filling as you like, then more cheese and another tortilla. Spread the top with butter and carefully flip. Keep the flame low so the tortilla doesn’t burn while you’re assembling.
That’s all there is to it, and you may have some filling leftover, so that’s a win all around!
Cut them into quarters and serve with salsa. You can easily make these vegetarian by taking out the chicken, and play around with the filling and add different ingredients. The possibilities are endless.