Crunchy Munchy Chicken Quesadillas
Crunchy on the outside, gooey and melty on the inside, packed with veggies and chicken! Dip into sour cream and salsa!
Makes two large quesadillas, for 16 appetizer servings or a hearty meal.
1 package of large thin white wraps or tortillas
8 oz. chicken breast tenders
1 T. olive oil
1 can black beans
1 small can corn
1 green bell pepper, diced
1 small onion, diced
1/4 tsp. Richard's Famous Garlic Salt
1/2 tsp cumin
1 tsp. brown sugar
6 T. pineapple salsa
grated Mexican cheddar cheese
low fat sour cream
Spray a saute pan with cooking spray. Over medium heat, thoroughly cook chicken. Remove from pan. Cut into small bite size pieces.
Add 1 T. olive oil to same pan and heat for several seconds. Add onion and green pepper. Cook until tender crisp. Add beans, corn, cumin, Richard's Famous Garlic Salt, brown sugar, and salsa (can use any flavor you like). Stir. Cook over medium heat until hot. Reduce heat to simmer.
In a large cast iron frying pan or skillet, melt 1 tsp. butter over low heat. Place a tortilla flat in the pan, sprinkle with cheese, then spoon some filling over the top out to the edges. Top with another tortilla. Cook on low heat until bottom is lightly browned and cheese is melty. Using a large spatula, carefully turn quesadilla over and lightly brown the other side. Make 2nd quesadilla. Remove to a cutting board and cut into triangles. Serve hot with sour cream and salsa on the side. Makes two large quesadillas. Serves 2-4.