Sunday, March 30, 2008

BBQ Quesadillas and Black Bean and Corn Quesadillas

BBQ Quesadillas
  • 2 tablespoons vegetable oil, divided
  • 1 onion, sliced into rings
  • 1 tablespoon honey
  • 2 skinless, boneless chicken breast halves - cut into strips
  • 1/2 cup barbeque sauce
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 8 (10 inch) flour tortillas
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
  3. Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken. (I cook mine in the crock pot with bbq sauce)
  4. Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
  5. One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.
We have a quesadilla maker (fun gadget!) that grills these for us.

Black Bean and Corn Quesadillas
  • 2 teaspoons olive oil
  • 3 tablespoons finely chopped onion
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1 (10 ounce) can whole kernel corn, drained
  • 1 tablespoon brown sugar
  • 1/4 cup salsa
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons butter, divided
  • 8 (8 inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
  2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
These both are yum. I like the Black Bean ones better.

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