Wednesday, January 26, 2011

Southwest Chicken Quesadillas

These are definitely my go-to meal when it comes to a quick, easy and delicious dinner. These quesadillas have a perfectly crunchy shell and are stuffed with chicken, rice, black beans, tomatoes, onions, cheese, cilantro and a creamy sour cream sauce that holds everything together. They are also very healthy so I don't feel quite as guilty when I eat 2 or 3.. okay, so maybe 4 - but only on bad days! (Picture and recipe adapted from Mel's Kitchen Cafe)

  • 1 cup cooked rice (I usually cook my rice in chicken broth rather than water to give it more flavor)
  • 1 cup cooked, shredded chicken
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1/2 medium onion, finely diced
  • 1 medium tomato, chopped
  • 1/3 cup chopped cilantro
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tsp. hot sauce
  • 1/2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 4 burrito-size flour tortillas

Mix together the sour cream, mayonnaise, hot sauce, chili powder, cumin and garlic powder in a small bowl. Spread in a thin layer over tortillas. Arrange the chicken, rice, beans, onion, tomato, and cilantro on half of the tortilla. Sprinkle with the cheese. Fold tortillas in half and spray each side with cooking spray. Heat a large non-stick skillet over medium heat for 1-minute. Cook each quesadilla 2-3 minutes per side until golden brown and crisp. Be careful not to over-cook or over-heat as tortillas will burn quickly.

1 comment:

  1. I think this recipe is so incredible & I can't stop craving it!! It was even good without the wrap. And I used brown rice as well. Yummmmy!
    Thanks for sharing!
    Love, MOMsy