So yesterday was Quesadilla Day. These delicious Chicken Quesadillas were my first choice to share. But yesterday was also Lobster Day. I simply could not pass up Lobster Quesadillas. Could you?
On the other hand, these Chicken Quesadillas should not have to wait in the wings for an entire year for Quesadilla Day to roll around again. Who knows what next year will bring? Maybe there will be a shortage of chickens. Or the government will ban the eating of chickens. Hey, times are crazy. It could happen. I never thought I’d stand in line for bread and toilet paper, yet that became a temporary reality. I’ve actually thought about raising my own chickens, but for the eggs, not the meat.
Gosh, sometimes I just go roaming about in my own mind. Back the to business at hand – delicious Chicken Quesadillas. One of Kiddo’s favorite Mexican dishes has to be Quesadilla. Actually, he has three – Fajitas, Nachos and Quesadillas. He loves strips of flavorful meats. He loves the crunch of nachos or the soft wrap of tortillas. Quesadilla is a nice blend of both. The soft flour tortilla is then grilled to be crisp on the outside, soft on the inside. With meat and corns and beans, Quesadillas are a complete meal you can hold in your hand. Gotta love that.
Black Bean Chicken Quesadilla
2 boneless Chicken Breast
Salt to taste
Black Pepper to taste
Ground Cumin to taste
Taco Seasoning to taste
1 tablespoon Butter
1/2 cup Chicken Stock
1 teaspoon Hot Sauce
1 cup Black Beans, whole
1 cup Corn
1 cup Thick Salsa
8 (6-inch) Flour Tortillas
Cooking Spray as needed
1/2 cup Sour Cream
2 cups Mexican Cheese Blend
4 Red Jalapeno Peppers, optional
Butterfly chicken breast to create 4 thin breasts. Season generously with salt, pepper ground cumin and taco sauce. Gently rub seasoning into the meat and set aside. Heat a skillet over medium heat. Melt butter into the skillet, cook breast until no longer pink, about 5 minutes per side.
Measure chicken stock into a 1-cup measuring cup. Add hot sauce, whisk to blend. Pour spicy chicken stock over breasts, cover and let simmer for 15 minutes, until most of the liquid has cooked away.
While the meat simmers, rinse and drain black beans, set aside. If using canned corn, rinse and drain. If using fresh corn, cut kernels from the cob and set aside.
Remove chicken from skillet, shred using two forks. Return chicken to the skillet.
Add black beans corn and salsa to the shredded meat. Stir to mix, heat over medium-low heat until heated through.
Spray tortillas with cooking spray. Warm a griddle over medium heat. Warm tortillas about 30 second per side, just enough to make them pliable.
Lay warmed tortillas out on a flat work surface. Spread sour cream over each tortilla to within a quarter inch of the edge. Spoon about a half a cup of chicken mixture evenly over one half of each tortilla. Sprinkle with cheese and fold tortilla over the filling.
Reduce griddle to medium-low. Grill quesadillas on the griddle for about 4 minutes per side or until cheese is melted and tortillas are nicely browned.
For more heat, chop the jalapeno peppers to serve with the quesadillas.