AuthorHeather WallaceCategorytacOsDifficultyBeginnerCinco de Mayo has never been something that I've celebrated however I love Mexican food!
UNESCO (United Nations Educational, Scientific and Cultural Organization) designated Mexican cuisine as a cultural treasure right along with French food...and I want to branch out and start learning how to make more traditional Mexican dishes.
I remember when I was younger going over a few of my friends homes for dinner or sleepovers and watching their families make tamales from scratch and a few other dishes...I think of it from time to time- they were so good!
While this recipe isn't traditional Mexican food it's still pretty darn good! I don't fry them in butter or oil, I cook them on a skillet dry which makes them nice and crisp without all the grease. You can pretty much add whatever fillings you want in a quesadilla, this is my favorite though. Give me a bowl of guacamole to dip the wedges like a chip and I'll go to town!
In a medium skillet heat a drizzle of olive oil over medium heat, saute 1 diced red bell pepper, 1 small red onion, and 1 small seeded and diced banana pepper for 5 minutes or until onions start to become soft.
In a large bowl combine 2 ½ cups shredded rotisserie chicken (we get our rotisserie chickens from the local grocery store near us), 13 oz of rinsed black beans, 2 ½ cups shredded Monterey Jack cheese, 1 tablespoons of chopped cilantro, and the sauteed red pepper mix.
Lay tortilla shell flat and spread filling over half of tortilla, use one shell per quesadilla.
Fold the tortilla over on itself into a half moon shape.
Doing one giant quesadilla with 2 tortilla shells is too messy and tricky to try to flip.
Carefully transfer quesadillas onto a large skillet (no oil needed here) preheated to medium heat.
Cook, flipping once until browned and crisp.
Watch carefully to make sure they don't burn, and don't crank up the heat...let it cook slowly to get the crisp edges.
Cut into wedges and serve hot with guacamole or sour cream.
Ingredients
Directions
In a medium skillet heat a drizzle of olive oil over medium heat, saute 1 diced red bell pepper, 1 small red onion, and 1 small seeded and diced banana pepper for 5 minutes or until onions start to become soft.
In a large bowl combine 2 ½ cups shredded rotisserie chicken (we get our rotisserie chickens from the local grocery store near us), 13 oz of rinsed black beans, 2 ½ cups shredded Monterey Jack cheese, 1 tablespoons of chopped cilantro, and the sauteed red pepper mix.
Lay tortilla shell flat and spread filling over half of tortilla, use one shell per quesadilla.
Fold the tortilla over on itself into a half moon shape.
Doing one giant quesadilla with 2 tortilla shells is too messy and tricky to try to flip.
Carefully transfer quesadillas onto a large skillet (no oil needed here) preheated to medium heat.
Cook, flipping once until browned and crisp.
Watch carefully to make sure they don't burn, and don't crank up the heat...let it cook slowly to get the crisp edges.
Cut into wedges and serve hot with guacamole or sour cream.