Ingredients with Measurements:
- 2 cups shredded cooked chicken
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large bowl, mix together the shredded chicken, black beans, corn, red onion, red bell pepper, cilantro, cumin, chili powder, garlic powder, salt, and pepper.
2. Lay out the flour tortillas on a clean surface. Sprinkle a small amount of shredded cheddar cheese on one half of each tortilla.
3. Spoon the chicken and vegetable mixture over the cheese on each tortilla, dividing it evenly among them.
4. Sprinkle more shredded cheddar cheese over the chicken mixture on each tortilla.
5. Fold the other half of each tortilla over the filling to create a half-moon shape.
6. Heat the vegetable oil in a large skillet over medium heat.
7. Place the quesadillas in the skillet and cook for 3-4 minutes on each side, or until the cheese is melted and the tortillas are golden brown and crispy.
8. Remove the quesadillas from the skillet and let them cool for a few minutes before slicing them into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 526
Fat: 28g
Carbohydrates: 38g
Protein: 32g
Sodium: 935mg
Sugar: 4g
Substitutions for ingredients:
- Shredded cooked beef or pork can be used instead of chicken.
- Pinto beans or kidney beans can be used instead of black beans.
- Frozen corn can be used instead of canned corn.
- Green bell pepper can be used instead of red bell pepper.
Variations:
- Add sliced jalapenos or hot sauce for a spicier version.
- Use different types of cheese, such as Monterey Jack or pepper jack.
- Add sliced avocado or guacamole on top before serving.
Tips and tricks:
- Make sure to drain and rinse the black beans before using them.
- Use a non-stick skillet to prevent sticking.
- Don't overfill the quesadillas, or they may be difficult to flip.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced jalapenos, sour cream, guacamole, salsa
Pairings:
Mexican rice, refried beans, corn salad
Suggested side dishes:
Chips and salsa, guacamole, black bean salad
Troubleshooting advice:
If the quesadillas are sticking to the skillet, add more oil or use a non-stick skillet.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Quesadillas are a traditional Mexican dish that dates back to the 16th century. They were originally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican