Tuesday, December 9, 2014

Rio Grande Quesadillas

We love Mexican food at our house. It makes an appearance at least weekly on our dinner table. Nate would have it multiple times a week if I let him! I have had this little recipe saved forever and we finally tried it last night. It's a cinch to make, and they are super yummy and filling. I saw the idea over at Taste and Tell. Enjoy!

2 boneless skinless chicken breasts, seasoned with our favorite Mexican rub*, cooked and shredded
6 flour tortillas
1 (16 oz.) can refried beans
1 Tbsp. taco seasoning
green onions
shredded cheese
chopped cilantro, optional

In a medium sauce pot heat the refried beans over medium heat. Stir in 1 Tbsp. of taco seasoning. Once heated through, add the shredded chicken and cook until nice and hot. Spread the chicken/bean mixture over half of a tortilla, sprinkle cheese over the top, then top that with green onions and cilantro if you want. Fold the tortilla in half. Repeat with remaining tortillas. To cook, place a quesadilla in a skillet prepared with non-stick spray over medium heat. Cook until golden brown and then flip and repeat on the remaining side. Quesadilla is done when golden brown and the cheese is nice and gooey. Serve immediately with sour cream and salsa.

*Rub Recipe:
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.

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