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Smoked Chicken Quesadilla

Ingredients
  Dried black beans 2 Cup (32 tbs)
  Clarified butter 1 Tablespoon
  Smoked chicken breast 1 Pound, cut into strips
  Minced garlic 1⁄2 Teaspoon
  Butter 1 Teaspoon
  Corn kernels 1 Cup (16 tbs)
  Julienned onion 1⁄2 Cup (8 tbs)
  Red onion 1⁄2 Cup (8 tbs), julienned
  Green peppers 1⁄2 Cup (8 tbs), julienned
  Red peppers 1⁄2 Cup (8 tbs), julienned
  Carrots 1⁄2 Cup (8 tbs), julienned
  Cucumber 1⁄4 Cup (4 tbs), julienned
  Guacamole 1 Cup (16 tbs)
  Chopped cilantro 2 Tablespoon
  Tomato juice 3 Tablespoon
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Shredded monterey jack cheese 1⁄2 Cup (8 tbs)
  Flour tortillas 6 (8 Inch)
  Salsa 1 Cup (16 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Cilantro sprig 6
Directions

Cover beans with cold water; let stand overnight.
Drain; place beans in medium saucepan.
Cover with 2 quarts water.
Bring to a boil; reduce heat to low.
Season with salt.
Simmer 45 minutes or until cooked through.
Let coo! in water.
Drain.
Heat clarified butter in medium skillet; add beans.
Saute briefly.
Combine chicken with garlic; season with salt and pepper.
Heat butter in large skillet; add corn, onions, peppers, carrots and cucumber.
Cook until softened; add chicken.
Remove from heat.
Stir in beans, guacamole, cilantro and tomato juice.
Stir in cheese.
Divide filling onto tortillas.
Fold into quarters.
Heat grill pan; grill tortillas until lightly browned and heated through.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken

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