I am a HUGE fan of quesadillas and love cooking up a nice batch for my family. <3 The awesome part of these two recipes is that you can add a lil to tweak the recipe to your liking or you can replace ingredients to your preference as well! :D Sometimes I add corn, tomato and cilantro to my quesadilla recipe, but sometimes I leave them out... always depends on my mood. :D You can also use barbacoa meat and fajita meat for your recipe!
Here are my FAVORITE, easy to make Grilled Chicken Quesadilla and Black Bean Quesadilla Recipes. <3 Enjoy :P Let me know what you think and if you added to the recipe! <3 I always love new recipe ideas and tips! <3 Don't hesitate to show me your latest cooking and baking creations! :D <3 :D
Grilled Chicken Quesadilla:
INGREDIENTS:
1 whole large chicken breast, boneless and skinless
2 tablespoons of vegetable oil
1/4 teaspoon of salt
4 pinches of chili powder
1/4 teaspoon of cumin
1/4 teaspoon of black pepper
1 clove of garlic, minced
1 poblano chili
8 six inch flour tortillas
2 cups of shredded cheddar cheese ( mild or sharp )
1 cup of shredded monterey jack cheese
1 cup of salsa or guacamole ( I LOVE H.E.B That's Salsa Bout Texas Medium Salsa and H.E.B Spicy Guacamole )
( Optional: diced cilantro, diced tomatos, canned corn, beans)
INSTRUCTIONS:
Heat grill or broiler and cook chicken until done (approx five minutes on each side). Cool to room temperature and shred into 1/4 inch pieces. ( I like to add a lil of my favorite seasonings and minced garlic while I grill it up.)
Over gas burner or under broiler, place poblano pepper and char the skin until it is black all over, rotating as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds and stem. Cut pepper into 1/2 inch strips
Place 4 tortillas, laid out on a plate or platter (for assembling) Top each one with 3/4 cup cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas.
Heat on an 8 inch or larger skillet, dry with no oil over medium-high heat. Place quesadilla, one at a time in the skillet and cook until golden brown (about 1 minute) on each side.
Let cool slightly before cutting into 6 wedges. Serve with salsa or guacamole.
( Shown with Corn and diced tomatoes and a side of pico de gallo.
For H.E.B's Pico De Gallo con Avocado Recipe CLICK HERE )
Black Bean Quesadilla:
INGREDIENTS:
15 ounces of canned black beans, drained ( I LOVE H.E.B Black Beans with Lime & Jalapenos )
1/4 cup of chopped tomatoes
3 tablespoons of chopped cilantro
12 black olives, pitted and sliced
8 six inch tortillas - Wheat or Regular Flour
4 ounces of shredded mozzarella cheese and monterey jack cheese
32 shredded spinach leaves
4 tablespoons of your salsa preference
INSTRUCTIONS:
Mash beans
Stir in tomato, cilantro and olives
Place 4 tortillas on an ungreased cookie sheet
Spread mixture evenly onto 4 tortillas
Sprinkle with cheese, spinach and salsa
Top with the remaining 4 tortillas
Top with cheese if desired
Preheat oven to 350 Degrees Fahrenheit
Bake for 12 minutes
Cut into wedges and serve.
What are you making for dinner tonight?
These two quesadilla recipes are so easy to assemble and don't make a wreck of your kitchen in the process! :P <3 :P Saves so much time for a quick and easy lunch, dinner or snack! <3
Until next time, stay safe and stay connected!
((( <3 <3 <3 )))
Much LOVE
and
ETERNAL BLESSINGS TO YOU
((( <3 <3 <3 )))
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