Chicken Quesadillas with Black Beans, Corn, Onions, and Black Bean Sour Cream

Not a very attractive picture, but boy was it tasty!

I usually make my quesadillas with bacon, caramelized onions, chicken, and monteray jack cheese and boy are they good! Tonight however, I have a can of black beans left over from my black bean soup I made yesterday (along with leftover soup) and a can of corn in my pantry. So, I decided to switch up the recipe a little tonight. I am still going to cook the chicken the same way (with lots of cumin) and the onions the same way. You can could easily add peppers to this mixture (just be sure to cook them). If you want to add tomatoes, use them as a topping so the quesadilla doesn’t get soggy.

To double this recipe just assemble it like a pizza. Brown the first tortilla on only one side and then set aside. Add a second tortilla to the pan and brown and then flip it over and add your ingredients. Top the mixture with the second tortilla so that the browned side is facing the ingredients. Let melt on one side and then flip carefully! If it is not melted enough then the ingredients will fall out all over the place!

I actually had about a half cup of beans and corn left, along with some cilantro so I made salsa. I used 1/4 cup corn and 1/4 cup black beans, poured 2 tbsp. of the black bean sour cream that I made into the beans and corn, threw in about 2-3 tbsp. cilantro, 1/2 of a small tomato, and a dash of salt and garlic powder. Threw it in a tupperware of mixed it around. I will have it as a snack tomorrow:)

Ingredients for the Quesadilla (makes 4 quesadilla slices, enough for about 2 people)

  • 1 large flour tortilla (burrito sized)
  • *½ cup black beans, drained (unless you will be making black bean sour cream – then you will need 3/4 of a can)
  • ½ cup corn (I used canned but fresh or frozen works perfectly well)
  • 1 cup monteray jack cheese, shredded
  • 2 chicken tenderloins
  • ½ yellow onion
  • 1 tsp. ground cumin
  • Salt and pepper
  • Extra virgin olive oil
  • Black bean sour cream (see directions below)
  • Sour cream, for serving (if not using black bean sour cream)
  • A lime wedge
  • Handful of cilantro, chopped (optional – I just had it laying around)

Ingredients for chicken marinade

  • Dash of paprika, onion powder, garlic powder
  • 1-2 tbsp. olive oil
  • 1 tsp. cumin
  • Small squeeze of lime (if you have it)

Directions

To make the black bean sour cream you should use ½ of a can of black beans and ½ cup of sour cream. Mix together with an immersion blender and add a pinch of salt and a dash of cumin. Mix again. Set aside until ready to serve as a topping on the quesadillas.

Start by marinating your chicken. Put the chicken in a Ziploc bag and add 1 tsp. olive oil, a little salt and pepper, 1 tsp. cumin. Mix around until chicken is evenly coated.

Next, prep all your ingredients. Chop the onions into thin slices and sauté them in a little olive oil over medium low heat until lightly caramelized (about 20-30 minutes) – stir occasionally. While they cook, drain your black beans and corn. Shred the monteray cheese. Chop up the cilantro. Once the onions have caramelized, set aside.

The prepped ingredients: onions, chicken, cilantro, corn and black beans, black bean sour cream, cheese

Turn the heat up to medium high. Add the chicken to the pan and cook for 2 minutes on each side until browned and cooked (you don’t need to add olive oil to the pan to cook the chicken because the marinade has plenty of olive oil in it). Set aside to cool and once cooled shred it up.

Once all of your ingredients are ready, add 1 turn of the pan of olive oil to the sauté pan over medium heat. Put the tortilla (make sure all areas of the tortilla are flat on the pan) down and spin around so it is evenly coated with olive oil. Let it get a little crispy so you have nice brown spots. Take it out and turn the heat to medium low.

Add a tiny bit more olive oil and put the other side down and spin around so it gets evenly coated with olive oil. Immediately add half of the cheese to ONLY HALF of the browned side of the quesadilla.

Put a thin layer of chicken, onions, black beans, cilantro and corn, a squeeze of lime and a thin sprinkle of cumin. Top with the rest of the cheese. Fold the quesadilla in half and turn the heat and press down lightly. Wait for the cheese to melt slightly and the quesadilla to get crunchy. Flip over and let the cheese melt. Put on a cutting board and cut into slices. Serve with black bean sour cream and salsa.

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