KNR, p. 305 “Quesadillas”
Professional sports seasons are several months long, what with pre-season, in-season, and playoff games to watch. If you have a favorite team, and whether your buddies agree or loudly disagree with your choice, weekends can involve lots of noisy gatherings. Whether parked in front of the TV or at a tailgate party, in our opinion it’s not possible to watch a game without great food.
When we’re in the mood for Mexican flavors, Quesadillas hit the spot. We keep the prep simple and pick up a cooked chicken at the store. The filling can be made ahead of time, then left in the fridge for a day until we’re ready to put the tortillas on the griddle or in a large frying pan.
This recipe is for two 10” quesadillas, with combined servings for 2-4 people.
- Large, flat bottom frying pan with lid
- large bowl
- Wide spatula
- 1 Tablespoon Vegetable Oil
- 1/2 cup Red Bell Pepper, diced
- 1/2 cup Green Bell Pepper, diced
- 1/2 cup Celery, diced
- 1 teaspoon Garlic
- 1 teaspoon Onion
- 1 teaspoon Sea Salt
- 2 cups Roast Chicken, shredded or diced
- 1/4 cup Chilies
- 1/2 cup Mayo
- 4 extra large Flour Tortillas (10" burrito size)
- 2 cups Shredded 4 Cheese Mix
- 1 cup Black Beans, cooked
- Place vegetable oil in frying pan, on medium heat.
- Add red bell pepper, green bell pepper, celery, garlic, onion, and sea salt and stir until well mixed.
- Lower heat, cover and cook until celery translucent, about 5 minutes, then remove from heat.
- Place diced/shredded chicken in large bowl, add cooked peppers, celery, chilies, and mayo and stir together.
- Place one extra large tortilla in frying pan and turn heat to low medium.
- Sprinkle 1/2 cup shredded cheese evenly over tortilla, leaving an inch all around the edge bare.
- Divide chicken mix in half and place one half on top of cheese, spreading evenly, leaving an inch all around the edge bare.
- Spread 1/2 cup black beans evenly on top of chicken mix.
- Sprinkle 1/2 cup shredded cheese on top of black beans.
- Place second tortilla on top.
- Cover and let cook for about 3-4 minutes until bottom tortilla begins to brown and cheese begins to melt.
- Using the wide spatula, carefully flip the entire quesadilla in order to brown the other side.
- Cover again and continue to melt the cheese and brown the tortilla, another 3-4 minutes.
- Uncover the quesadilla, slide onto a large plate and divide into four pieces.
- Repeat the entire process to make the second quesadilla.
- Serve with chips, salsa, guacamole, and whatever else you like to pair with your quesadillas.
Beef quesadilla ingredients: Eliminate the celery and the mayo from the chicken quesadilla list above and substitute a pound of browned ground beef for the roast chicken. Beef quesadilla instructions: Exactly the same as the chicken quesadilla, minus the celery & mayo and using ground beef instead of the chicken.