Thursday, June 24, 2010

Pinto Bean & Corn Chicken Quesadillas

Quesadillas are one of my go to dinners when I need something fast.

How easy is it to fold some fillings into a tortilla with some cheese and heat it?

More often than not, when I make quesadillas, I do kind of a Quesadilla Bar. But I wanted to try something different.

To start, I made a different version of my Smoky Mexican Chicken, by just doing it in the crock pot. I needed much less liquid in the crockpot. And since the liquids don't cook down and concentrate, it turned out to be a much more mild shredded chicken. So it was even more versatile AND convenient, because I just threw everything into the crock pot and went to work.

There are no real measurements here, I was just kinda winging it. Tweak it to your family's preferences.

Photobucket

Pinto Bean & Corn Chicken Quesadillas
Large flour tortillas
Shredded chicken
Pinto beans, drained & rinsed (about a cup)
Corn (a big handful or about a cup)
Onion, diced (1/2 - 3/4 of a smallish onion)
Garlic, minced (a couple of cloves)
Green Chiles, diced (a couple spoonfuls)
Lime Juice (about a tablespoon)
Cumin (a big pinch)
Salt & Pepper
ColbyJack & PepperJack cheese, shredded

In a skillet saute onion & garlic until tender. Add about 1/2 to 3/4 of a can of pinto beans. Or about a cup, if you're starting with beans you cooked from dry. Add a couple big spoonfuls of diced green chiles, and a handful of corn. I used frozen corn. You can use fresh kernels, canned, whatever you have on hand. Add lime juice, cumin, salt and pepper.

Cook until heated through.

PhotobucketPhotobucket
PhotobucketPhotobucket

Ok filling is ready!

Cover half of a large flour tortilla with cheese.

I put colbyjack on the bottom.
Photobucket

Top that with shredded chicken.
Photobucket

Then then bean mixture.
Photobucket

Top with some more cheese.
Photobucket

I used pepperjack this time to spice it up a little.

Now fold it in half.
Photobucket

This time I cooked them in a hot, lightly oiled, cast iron skillet, instead of my Foreman Grill.

Give it a couple minutes, until it gets nice and golden, then flip it.
PhotobucketPhotobucket

Cook on that side until it's nice and crispy and golden and you're done!

Cut it into 3 or 4 pieces.

I love them with guacamole and salsa.
Photobucket

We really liked the pintos in the quesadillas. I'll definitely be making these again!

You know what makes the PERFECT dinner?

A Quesadilla paired with Tortilla Soup!

If you're looking for a nice little collection of Tortilla Soup recipes... check out girlichef's Tortilla Soup Challenge by clicking the badge below!
tortillasoupchallengegirlichef

Find some new Tortilla Soup recipes or add your own to her list!

I had leftovers of chicken, the bean mixture, beans, corn, and green chiles... see what I did with them tomorrow!

3 comments:

girlichef said...

Rock on! Thanks for the awesome shout-out...I need all the help I can get!! Your quesadillas look deeeelicious! Those are pretty much our go-to meal around here, as well =)

Patti T. said...

My mouth is watering. They look absolutely delicious. Guess I will have to start keeping pinto beans on hand. I just got my grand daughter to eat black beans, maybe this will be my next attempt at getting her to like beans.

Danielle said...

These look amazing! I love quesadillas!! especially when they're packed with all sorts of goodness. Have you ever made them on a grill? whooole other flavor dimension :)