Chicken & Black Bean Quesadillas a'la Texarkana
Recipe: #24415
July 14, 2016
Categories: Chicken, Appetizers, Onions, Peppers, Mexican, Southwest No Eggs, Spicy, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"Quesadillas are easily transformed from appetizer, lunch, or as a dinner item. These have all the elements of a successful Tex - Mex meal."
Ingredients
Nutritional
- Serving Size: 1 (722.2 g)
- Calories 1444.5
- Total Fat - 25.5 g
- Saturated Fat - 12 g
- Cholesterol - 319.8 mg
- Sodium - 778.4 mg
- Total Carbohydrate - 211.5 g
- Dietary Fiber - 45.3 g
- Sugars - 12.3 g
- Protein - 99.3 g
- Calcium - 1212.7 mg
- Iron - 16.8 mg
- Vitamin C - 121.3 mg
- Thiamin - 2.2 mg
Step by Step Method
Step 1
Rub fajita seasoning on all sides of chicken; cover and chill 30 minutes to an hour.
Step 2
Cook chicken in a large nonstick skillet over medium high heat, stirring constantly, 4 minutes or until done. Remove from skillet, and keep warm.
Step 3
Coat skillet with cooking spray or oil; add onion and next 3 ingredients, and cook until tender, stirring often. Stir in black beans and cilantro; cook, stirring constantly, until thoroughly heated.
Step 4
Coat 1 side of each tortilla with cooking spray or melted butter; layer chicken, vegetable mixture, and cheese evenly on uncoated side of 2 tortillas. Top with remaining tortillas, coated side up. Cook in skillet over medium heat until lightly browned, turning once. Serve immediately.
Tips
- Veg cooking spray
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the chicken, make sure to choose boneless and skinless fillets for easier cutting and cooking.
- For the jalapeno peppers, adjust the amount used according to the desired level of spiciness.
- Substitute boneless skinless chicken breast fillets with boneless skinless turkey breast fillets. This substitution is beneficial as turkey is a leaner meat than chicken, so it is a healthier option.
- Substitute Monterey Jack cheese with Cheddar cheese. This substitution is beneficial as Cheddar cheese has a stronger flavor than Monterey Jack cheese, so it will add a more intense flavor to the quesadilla.
Vegetarian Quesadillas Replace chicken with 1 can (15 ounce) of drained and rinsed black beans. Omit the fajita seasoning and add 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/4 teaspoon of garlic powder. Increase the amount of vegetables to 1/2 onion, 1 green bell pepper, and 2 jalapeno peppers.
Mexican Rice Pilaf
RECOMMENDED DISH DESCRIPTION: This Mexican Rice Pilaf is a great side dish to pair with the Chicken & Black Bean Quesadillas a'la Texarkana. It has a delicious combination of flavors with the rice, tomatoes, onions, garlic, and cilantro and will add a great flavor to the meal. Plus, it's easy to make and can be prepared in advance.
Chunky Guacamole: This chunky guacamole is the perfect accompaniment to the Mexican Rice Pilaf. It's creamy, flavorful, and full of fresh ingredients like avocado, tomato, onion, and cilantro. The guacamole will add a cool, creamy texture to the meal and will balance out the flavors of the rice and quesadillas. Plus, it's easy to make and can be prepared in advance.
FAQ
Q: How do I cook the chicken for the quesadillas?
A: Rub fajita seasoning on all sides of the chicken, cover, and chill for 30 minutes to an hour. Then cook the chicken in a large nonstick skillet over medium high heat, stirring constantly, for 4 minutes or until done.
Q: What type of cheese should I use for quesadillas?
A: Any type of cheese that melts well, such as cheddar, Monterey Jack, or queso blanco, works well for quesadillas. Shredded cheese works best.
2 Reviews
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Fun facts:
Fun Fact 1: The Tex-Mex cuisine has its roots in the Mexican-American border town of Texarkana. It is a combination of Mexican and American ingredients, flavors, and cooking techniques.
Fun Fact 2: This dish has been featured on several cooking shows, including the popular show "Chopped" hosted by celebrity chef Ted Allen.