Betty's Southwestern Chicken Quesadilla

Bettyskitchen's picture

Dec. 22, 2012

Ingredients

Butter 1 1/2 Tablespoon
Extra virgin olive oil 1 1/2 Tablespoon
Jalapeno pepper 1 , finely chopped
Onion 1/4 Cup (4 tbs) , minced
Flour tortilla 4 (8
Chicken 1 Cup (16 tbs) , cooked, finely chopped
Canned black beans 1 Cup (16 tbs) , drained, rinsed
Roasted red bell pepper 50 Gram , cut into strip (use as desired)
Shredded cheese mixture 1 Cup (16 tbs) (mix of cheddar, Monterey jack and other cheese)

Directions

GETTING READY

1. Place a small skillet on heat and melt butter in it.

2. Pour extra virgin olive oil in skillet and mix well. Pour off 2 tablespoons of the butter oil mixture into a bowl for later use.

MAKING

3. Place the skillet on flame and heat oil mixture.

4. Drop jalapeno pepper and onion. Saute for a couple of minutes, or until onion is soft and translucent. Add more oil if required. Remove the skillet from heat and set aside.

5. For assembling, on a plate place a tortilla. Brush one side of the tortilla with ¼ of the reserved butter oil mixture.

6. Flip the tortilla over, so that the oiled side becomes the bottom. Spread ½ of the sautéed onion mixture evenly over the top.

7. Sprinkle about ½ cup each of chicken and black beans.

8. Top it with roasted red pepper and cheese. Cover it with another flour tortilla. Brush with some remaining butter oil mixture. Repeat for the other one.

9. Heat quesadilla maker and place assembled quesadilla in it. Cook for about 5 minutes, or until quesadilla is brown and crisp. Check occasionally.

10. Remove quesadilla from heat and place it on a serving platter.

SERVING

11. Cut into triangles and serve chicken quesadilla hot.

TIPS

If you do not have a quesadilla maker, assemble your quesadilla by spreading cheese, chicken and other ingredients in one half of tortilla. Fold the plain side over the top, making it look like half circle.

Apply oil mixture on both the sides and place it in hot skillet. Cook over medium heat until done, turning once during cooking.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 2349Calories from Fat 1334

 % Daily Value*

Total Fat 148 g227.7%

Saturated Fat 53 g265%

Trans Fat 0 g

Cholesterol

Sodium 2245 mg93.54%

Total Carbohydrates 53 g17.7%

Dietary Fiber 6 g24%

Sugars 4 g

Protein 192 g384%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet