Southwest Chicken Quesadillas: 2 Ways!

I love quesadillas. And I love options. I'll be the first to admit that I like to stick to a game plan, and when things stray from what I'm expecting I get a little flustered. Some may call it OCD, but I think there's nothing wrong with planning ahead. But just because I am organized and like things done a certain way, doesn't mean that I don't enjoy options. I love hearing other opinions or ideas and takes on things. It makes life more fun!

I think quesadillas are a perfect weeknight dinner since they're quick and easy and are very versatile. In addition to a regular quesadilla that includes two round tortillas stacked on top of each other with filling in between, I decided to step outside the box and try something different. This rolled-up quesadilla option, seen below, is perfect for kids and is a great appetizer for get-togethers. As with all quesadillas, the filling is pretty much up to you as long as you have cheese. You need cheese. I guess you don't really, but that gooey, hot mess is what makes it really stinkin' good.

Directions for both options are posted below. Enjoy!

Printable Recipe

Ingredients

• 3 chicken breasts
• 1/2 cup bbq sauce
• 1 tbsp. canola or vegetable oil
• 1/2 small onion, chopped
• 1 can corn kernels, drained
• 1 can black beans, drained
• 2 cups reduced-fat Mexican blend cheese, shredded
• 8 flour tortillas

Bring a small saucepan of water to a boil. Add the chicken breasts and cook until no longer pink, about 20-25 minutes.  Remove from the saucepan and place on a cutting board. Allow to cool slightly. Cut the chicken into strips or cubes, whatever you prefer, and place in a large bowl. Add the bbq sauce and mix. You may need to add more, depending on how much sauce you want on your chicken.

Meanwhile, heat the oil in a medium skillet. Once heated, add the onion and cook for 3-4 minutes or until tender. Add the corn and black beans and toss until combined. Finally, add the bbq chicken and cook just until the bbq sauce is heated through.

FIRST METHOD-Traditional Quesadilla

Using a pastry brush or paper towel (my preferred method) lightly brush one side of each tortilla with canola or vegetable oil.

Heat a large skillet to medium heat. Add first tortilla, oil side down. Top with 1/4 cup of grated cheese (or more if you like it extra cheesy). Spoon a few tablespoons of the chicken mixture over top of the cheese. Add more cheese if desired. Cover with another tortilla, oil side up.

After the bottom turns lightly brown and the cheese starts to melt, use a spatula to flip the quesadilla over so you can brown the other side. Wait until the other side turns light brown and the cheese is completely melted and then remove from skillet. Repeat with remaining tortillas. Cut each into four equal triangles.

Note: If it is too hard for you to flip the quesadillas using this method, you can do one tortilla at a time. Instead of adding an additional tortilla on top of the filling, fold the tortilla in half in the skillet and continue cooking until cheese is melted, flipping halfway through.

SECOND METHOD-Quesadilla Roll-Up

Using a pastry brush or paper towel (my preferred method) lightly brush both sides of each tortilla with canola or vegetable oil.

Heat a large skillet to medium heat. Add tortilla and cook until the first side is slightly brown.

Flip tortilla so that the second side is face down. Top the cooked side with 1/4 cup of grated cheese (or more if you like it extra cheesy). Spoon a few tablespoons of the chicken mixture over top of the cheese. Add more cheese if desired. Cook until the second side of the quesadilla is lightly brown and the cheese is completely melted.

Remove tortilla from the skillet and place on a plate. Immediately (or as soon as it's not too hot to touch) roll the tortilla up tightly. Allow to set for a few minutes. Cut the quesadilla roll-up into six equal pieces.

Tip: If your cheese is not melting, cover the skillet with a lid. The steam with help with this process.


Source: SK Original