Wanna make something that’s quick, easy and completely delicious? I mean, I’m assuming you do – that’s probably why you’ve come here today. People don’t frequent this blog for gardening guidance or fashion tips. You’re here because you’re looking for dinnertime inspiration, and you guys know I love to dish it out.
I asked the Pickle on Sunday afternoon what she wanted to have for dinner that night, and she replied with five of the saddest words anyone could say to me — no, not “gosh you look tired today” but “anything except Mexican food, Mom.” I guess I’ve overdone it here on the tacos as of late, but you know when I get something in my head it’s really hard to let go. So per my middle child’s request, I didn’t end up making Mexican food on Sunday (we had an awesome Chinese Chicken Salad I’ll share here sometime soon).
I waited two nights before I did have to sneak these quesadillas in for the sake of you guys and this here blog (see? I care, I really do). I’m happy to tell you that for as much as I tend to overdo it on the southwest cuisine, these went over with the DamFam in a very big way, and I hope your loved ones enjoy them, too.
CHICKEN & BLACK BEAN QUESADILLAS
SOURCE: foodandwine.com; recipe by Annie Wayte
1 1/2 T. neutral cooking oil, divided
1 small red onion, diced
1/2 red bell pepper, diced
1 clove garlic, minced
1 t. ground cumin
cayenne pepper to taste
1 – 15 oz. can black beans, drained and rinsed
kosher salt and freshly ground pepper to taste
1/4 c. coarsely chopped cilantro
4 – 8″ flour tortillas (La Banderita 8″ Flour Tortillas are on sale)
1 1/2 c. shredded roasted chicken (I used the meat from a Sendik’s rotisserie chicken. They also have the chicken already shredded and pulled for you now, too. You can find it in the deli.)
1/4 c. crumbled feta cheese
3/4 c. shredded mozzarella (Shurfresh Shredded Cheeses are on sale)
Pico de gallo and guacamole (Sendik’s Pico de Gallo and Fresh Guacamole are both on sale in the Produce department)
In a medium saucepan, heat 1/2 tablespoon of the oil. Add the onion, red bell pepper, garlic, cumin, and a pinch of cayenne pepper and cook over moderate heat, stirring occasionally for 5 minutes. Add the beans and 1/3 cup of water; simmer for 5 minutes (I let mine reduce down longer than this, probably closer to 10 minutes). Season with salt and pepper to taste. Stir in 1/4 cup of cilantro.
Heat 1/2 tablespoon of canola oil in each of 2 large skillets. Place the tortillas on a work surface and divide evenly the bean mixture, chicken, feta, and mozzarella between among each tortilla. Fold each tortilla in half; add 2 quesadillas to each skillet and cook over moderate heat, turning until golden and cheese is melted, about 3 minutes per side. Transfer to work surface and cut each quesadilla into wedges. Serve with pico de gallo, and guacamole on the side if desired.Featured, Fresh, Frugal, Fabulous, News | May 1st, 2013