Thursday, July 22, 2010

Southwest Chicken Quesadillas

I made up a new recipe today. My dad was the Guinea Pig. Thanks Dad for being the ever supportive taste tester.

3 boneless, skinless chicken breasts
Mesquite grill seasoning

1 can black beans
1 can yellow corn
1 1/2 cups salsa
2 cups shredded cheese (Mexican blend, Monterey Jack, or Cheddar)

6 Burrito size tortillas

Dipping Sauce:
2 cups Ranch Dressing
2 tsp mesquite seasoning rub

Cook chicken in skillet, sprinkle rub liberally while cooking. You want your chicken pretty seasoned.
Drain cans of beans and corn, and mix in bowl with salsa.

Preheat oven to 400 degrees.
Divide bean mixture evenly on six tortillas, and top each with one half of ea sliced chicken breast and 1/3 cup of cheese. Fold tortillas in half (Omelette style), and place three on cookie sheet. Bake for 10-15 minutes, or until cheese is melted and tortilla is golden brown.

Slice each quesadilla into 4 pieces. Serve with ranch dipping sauce.

Serves: 6... or 4 hungry bears.

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