Monday, April 16, 2012

Easy Chicken Quesadillas

This is a quick meal that's great for a busy weeknight. It's very straightforward but tasted really good. Also a hit with the kids. 

Easy Chicken Quesadillas

1 cup salsa
1 can black beans, drained
1/2 cup frozen corn
1 lb chicken breasts
1 teaspoon taco seasoning
1/2 to 1 cup chicken broth
salt and pepper
refried beans
2 cups of mexican cheese blend
flour tortillas


Start by adding the salsa to a sauce pan over medium heat. 

Toss in the corn and black beans.

Lay your chicken on top and season with some taco seasoning.

Pour enough chicken broth to nearly cover the chicken and boost the heat to high.

Let the mixture come to a boil and drop the heat to a simmer while the chicken cooks. Should take about 10-15 minutes.

Remove the chicken when it's cooked through.

Shred when it's cool enough to handle.

Continue to simmer the mixture over medium/high heat.

After the chicken has cooled and the mixture has simmered for about 5 minutes, add the chicken back into the pan.

Let this go until most of the liquid has reduced. 15 more minutes.

I had some leftover refried beans that I used on the bottom of the tortilla.

Add a handful of cheese.

Toss the tortilla into a skillet over medium heat.

Add some of the chicken mixture on one half.

When the cheese has mostly melted, give it a fold.

Ensure the filling is hot and serve.

Alternately, you can do the "full" quesadilla method.

Add another tortilla on top and flip

Serve with salsa and sour cream.

This is a pretty easy meal I've had good luck with. You can change it up with whatever you have on hand and the kids will eat it up.


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