Monday, May 17, 2010

Loaded Quesadillas

This isn't so much of a new recipe as it is just a tasty meal we already make some weeknights. We started doing this during Lent when I couldn't eat meat on Fridays. Bizzuck would add chicken to his then, but we've still had these with just vegetables when I've forgetten to take chicken out of the freezer. It's great because you can add whatever veggies or meat you want to it. This would be great with cilantro, jalapenos, mushrooms, and of course with steak and probably shrimp or fish. It would be great to serve with Mexican rice, but we usually pair it with a hefty serving of chips and salsa and don't have room for anything else. A lof of it is left up to the chef and his tastebuds, but this is what we went with.

Loaded Quesadillas

4 tortillas

1 chicken breast, cooked and shredded

1/2 onion, chopped and grilled (grilling or sauteeing the onion makes them so sweet and so good)

1/2 green pepper, chopped (we also grilled this)

1 medium tomato, chopped

1/2 can black beans, rinsed and drained

1 cup shredded cheese

Heat griddle or pan over medium heat and spray with cooking spray. Grill onions and peppers for about 10 minutes and take off. Put two tortillas on griddle and top each with 1/4 cup of cheese, then beans, green pepper, onions, tomato, and chicken. Top with remaining 1/4 cup of cheese and the other tortillas. After 7-8 minutes, flip the quesadillas and cook for another 7-8 minutes or until cheese is melted. Serve with salsa and sour cream.

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