Quesadillas and Black Bean Pico De Gallo
photo by pamela t.
- Ready In:
- 3hrs 15mins
- Ingredients:
- 28
- Serves:
-
4
ingredients
- 4 flour tortillas
- 29.58 ml butter
- 44.37 ml olive oil, divided
- 118.29 ml boneless skinless chicken breast, cut in thin strips
- 118.29 ml broccoli slaw mix
- 29.57 ml cilantro leaf
- 59.14 ml green onion
- 4.92 ml salt
- 4.92 ml black pepper
- 14.79 ml diced jalapeno
- 85.04 g Laughing Cow cheese, 4 wedges
- 118.29 ml mozzarella cheese
-
Pico de gallo
- 236.59 ml black beans, rinsed and drained well
- 59.14 ml cilantro
- 1 cucumber, diced
- 3 jalapenos, diced
- 5 roma tomatoes, diced
- 118.29 ml onion, diced
- 22.18 ml great american land and cattle company steak and meat seasoning (see note below to order or use)
- 14.79 ml onion powder
- 29.58 ml paprika
- 14.79 ml garlic powder
- 14.79 ml sea salt
- 14.79 ml black pepper
- 2.46 ml crushed red pepper flakes
-
Serve with
- 118.29 ml sour cream
- 2 tomatoes, sliced
- 2 avocados, sliced
directions
- Note: order Great American Land and Cattle company Steak and Meat Seasoning at www.grtamerican.com.
- Cook chicken in 1 T medium hot oil about five minutes per side until juices run clear. Remove from heat.
- Rinse and drain black beans. Add them to a mixing bowl. Add in cooked chicken.
- dice 1/4 C cilantro, cucumber, 5 roma tomatoes, 3 jalapenos (if you like heat, leave the seeds in, if you don't like it so hot, seed the peppers first), and 1/2 C onion.
- Add to a second smaller bowl.
- Add seasonings pico de gallo mixture bowl. Use Great American land and Cattle Company seasoning or use spice blend above.
- cover and refrigerate at least 3 hours for flavors to mix.
- Heat 2 T butter and 2 T olive oil in a large cast iron skillet.
- Mix filling ingredients together , (except for cheeses and pico de gallo)
- Spread 1 wedge Laughing Cow cheese on 1/2 of flour tortilla.
- Add about 1/4 of filling ingredients. Spread with back of spoon.
- add 1/8 C mozzarella cheese on top.
- Add salt and pepper to taste.
- Fold one side over to form a semi-circle.
- cook in hot oil about 5 minutes per side until lightly browned (be careful when flipping the quesadilla over--use one spatula to flip and one on top to hold the filling intact) Do not burn.
- Repeat with 3 remaining tortillas.
- Remove from pan and slice in 4 wedges each.
- Serve with tomato slices, avocado slices and sour cream.
- Serve with pico de gallo.
- Muy Sabroso!
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Reviews
-
Colorful and delicious. Guess I'm part kid and part adult because I loved both the oozing cheeses and the pico de gallo - the cucumber made it something special, very fresh tasting with a sharp punch from the onion and jalapeno! The preparation was unclear as I couldn't figure out what "filling ingredients" referred to exactly - and following the directions, I mixed the chicken into the pico, when it would have made more sense inside the quesadilla. Also there was such a small amount of broccoli slaw that maybe added a tiny bit of crunch but not much else. I'll definitely make the pico on its own again to serve with chips!
RECIPE SUBMITTED BY
pamela t.
United States