Friday, April 3, 2009

Buffalo Pico Quesadillas with Black Beans

How the heck do you take a good picture of quesadillas? Anyway... these were GREAT. I absolutely loved them!! I had some pico de gallo left over from Sunday's Cafe Rio dinner that we had, so I thought I would use it up in some quesadillas. My husband and I always dip our quesadillas in Frank's Hot Sauce, so I included that spicy stuff right inside the 'dilla. For some added flavor, texture and protein, the black beans were the perfect choice.

My husband really doesn't care for leftovers. He doesn't usually like to eat the same thing 2 or 3 days in a row, or in the same week. However, I caught him, the very next day, making these quesdadillas for himself for lunch! That means he really liked them! I was proud.

8 large flour tortillas
2 large chicken breasts, cooked and shredded or chopped
1 can black beans, drained
2 c. pico de gallo*
1/4 c. Franks hot sauce (original or buffalo flavor is fine)
~1 c. monterrey Jack cheese, shredded
~1 c. cheddar, shredded

Heat a large, heavy skillet over med-high heat for 3-4 minutes until hot. Place 1 tortilla on skillet and, working quickly, sprinkle 1/4 c. (or more) monterrey jack over tortilla. Spread a handful of chicken, about 1/2 c. black beans, 1/2 c. pico de gallo, 1 T. Franks and 1/4 c. cheddar evenly as well. (Amounts are approximate... use your eye to judge how much of everything to put on.) Place another tortilla on top and check the bottom to see how brown it is. If the bottom tortilla is nicely browned already, then flip the quesadilla, swiftly, since you will have falling beans if it is flipped too slowly. Cook on the other side for 3 minutes or so until lightly browned. Slice with a pizza slicer into 6 or 8 slices. Serve hot with sour cream and/or guacamole for garnish.

Makes 4 quesadillas.

*For pico de gallo, chop up 3-4 roma tomatoes, 1 jalapeno and 1 small red onion and add ~1/3 c. chopped cilantro (more or less, depending on your taste) and about 2 T. lime juice. Toss.

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