Chicken, Corn, and Black Bean Quesadillas

Mission accomplished, craving satisfied!  These quesadillas were so simple to make and something that I will definitely be making more often.  I'm even considering the possibility of making some to freeze for a rainy day.  I did change the recipe from what Elly had originally posted, if you have the ingredients on hand; go ahead and roast corn on the cob and add some onion and jalapeno into the mix, check out her version, I am sure they are incredible.

Chicken, Corn, and Black Bean Quesadillas
inspired by Elly Says Opa!

-Makes 4 hearty quesadillas-

Ingredients
2 tablespoon canola oil, divided
3 cloves garlic, minced
1 1/2 cups corn kernels 

1 large chicken breast, cooked and shredded or cubed*

1/3 cup water or broth

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon oregano
1 can black beans
2 ounces cream cheese
2 cups Mexican blend cheese (PepperJack would be great too)
4 large (burrito sized) flour tortillas

Directions
Heat 1 tablespoon of the canola oil in a large skillet, stir in the garlic and corn and cook until the garlic is fragrant. Add the chicken, water (or broth), cumin, chili powder, oregano, and black beans and bring to a light boil. Simmer for 5-10 minutes to let the flavors meld. Remove pan from the heat and stir in the cream cheese.

Heat another large pan (grill pan, or cast iron skillet) over medium-high heat, brush pan surface with canola oil. Place a flour tortilla onto the hot pan.  Build a quesadilla by layering a handful of cheese, 1/4 of the chicken mixture and another handful of cheese on one half of the tortilla.  Fold tortilla in half and apply pressure to top to create a sear on the bottom of the tortilla and to make everything stick together.  Once the bottom of the tortilla is browned flip over and brown the other side, once again applying pressure to the top to help the browning process.  When both sides are browned remove quesadilla from pan and cut into 4 even triangles with a sharp knife or pizza cutter.  Repeat process with remaining tortillas, brushing pan with canola oil before each quesadilla. 

* I seasoned my chicken with salt, pepper, garlic powder, oregano, and chili powder and grilled it over an open flame to bring more flavor to the dish.

Hungry Man Mexican

It seems that I am always craving Mexican food, probably because my husband cannot survive if he does not eat some sort of Mexican food at least once every week. When planning the menu for this week I decided that enchiladas would be a great addition because it has been quite a while since I last made them. I know that real enchiladas use corn tortillas but I have the right to make them how I want and I wanted to use flour. So take that, humpf. :)


These were so simple to throw together and even easier since I had grilled the chicken last night while I had the grill on. So all I had to do tonight is take it from the fridge and shred it.



My husband had to work late this evening and I knew he would be pretty hungry when he got home. That is what inspired me to pack these full of protein and call them hungry man enchiladas. :) The husband managed to eat two of these and contemplated a third but decided to have some veggies instead. I on the other hand could only handle one. These were delicious, all the flavors melded together well and it was a great meal.


Hungry Man Chicken and Black Bean Enchiladas
Source: Amber's Delectable Delights

Ingredients
1/2 cup chili gravy, recipe below
6, 8" flour tortillas

Filling Ingredients
2 chicken breasts, cooked and shredded
1 can black beans, rinsed and drained
1 cup 4 Cheese Mexican Blend
1/4 cup sour cream

Topping Ingredients
1 cup chili gravy, recipe below
1/2 cup 4 Cheese Mexican Blend

Directions
1. Preheat oven to 350 degrees.
2. Line bottom of 9 x 13 pan with 1/2 cup chili gravy.
3. In a medium bowl mix shredded chicken, beans (I smashed mine a bit, I seem to have slight texture issues with whole beans), cheese, and sour cream.
4. Lay out one tortilla* and place 1/2 cup of filling mixture down the center. Fold up tortilla tucking in the ends and rolling into a cylinder. Place enchilada into pan, seam side down, and repeat process until all the filling mixture is gone.
5. Top enchiladas with chili gravy and cheese. Cover the pan with foil and bake at 350 for 25 minutes. Remove foil and bake 5 additional minutes. Serve with a "dollop of daisy" aka sour cream. :)

*My secret for making flour tortillas pliable and easy to fold is to turn on a burner on the gas stove on and flop the tortilla over it. Let it set for about 15 seconds and then flip it over and let the other side warm for 15 seconds. Please remember that you are dealing with flames here so if your tortilla starts to smoke or catches on fire turn off the burner and remove the tortilla.

Chili Gravy
Adapted from original source Homesick Texan, found on Sweet-Savory-Southern

Makes 2 cups

Ingredients
1/4 cup canola oil
1/4 cup flour
1/2 tsp black pepper
1/2 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
1 pinch ground cayenne pepper
1 pinch red pepper flakes
2 cups chicken broth (or water)

Directions
1. Heat the oil in a skillet over medium-high heat.
2. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

3. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
4. Add chicken broth or water, mixing and stirring until the sauce thickens.5. Turn heat to low and let sauce simmer for 15 minutes. If desired, add water to adjust the thickness.

Delicious!!

I have been on quite the Mexican food kick lately. I have really been craving chips and salsa but I will satisfy that craving another night. Tonight it was rice and quesadillas.

What an awesome dinner this was! I will definitely be making both of these recipes again. Everything was so quick and easy to make. It was perfect for a late dinner like we had this evening.


Chicken Quesadillas
(Source: Amber's Delectable Delights )

4 large flour tortillas (burrito size)
4 boneless skinless chicken breasts, marinated, cooked and sliced 1/4" thick
1/2 to 3/4 cup shredded monterey-jack cheese
1/2 to 3/4 cup shredded white cheddar cheese

-Preheat grill pan to medium heat
-Lay one tortilla out flat and place an thin even layer cheese on one half of the tortilla. Arrange 1 sliced chicken breast on top of the cheese and then place desired amount of cheese on top of the chicken and fold in half. Repeat with remaining tortillas.
- Spray grill pan with oil and place 2 quesadillas at a time on there. Pressing down to ensure even cooking. Cook for about 2-3 minutes then spray top with oil and flip over to cook for another 2-3 minutes or until cheese is melted.

Chipotle's Chicken Marinade
(Source: PoliticsChick)

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side of chicken.
Recipe will make four burritos



Mexican Rice II
(Source: Allrecipes.com)

Ingredients:
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Directions:
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

My modifications:
*Omitted onion but added onion powder
*Added some chili powder to give it a kick

My Mexican concoction

I had a pound of ground beef in my fridge just calling my name. I decided to make something Mexican out of it but I had no clue what. I never had time to search for any recipes so I just threw some stuff together and called it dinner. It turned out awesome!


Beef and Rice Enchiladas
(Source: Amber's Delectable Delights )

Ingredients
8 flour tortillas (medium sized)
1 pound ground beef
2.5 cups seasoned rice (I cheated and used a pack of Lipton Sides "Taco Rice" and it was pretty tasty)
1-2 cups Mexican blend cheese
1 can (10oz) enchilada sauce
2-3 Tbls sour cream (optional)

Directions
1) Cook and season ground beef and prepare rice.
2) Warm the tortillas (I like to place them over the flame on my gas range for about 5-10 seconds on each side).
3) If desired, mix the can of enchilada sauce with the sour cream.
4) Put enough sauce on the bottom of a 9 x 13 dish so the tortillas will not stick. And preheat the broiler.
5) Assemble the enchiladas; lay out the tortilla and put down a bit of cheese, then some rice, then some ground beef, then a bit more cheese and some of the sauce. Roll up tight and place into the dish seam side down. Repeat this for the rest of the tortillas.
6) When they are all in the dish cover them with the sauce (amount to your liking) and top with cheese. Broil for ~10 minutes or until the cheese is melted and bubbly.


Taco Seasoning

1 Tbls chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 tsp sea salt

1 tsp black pepper

Mix together all ingredients and store in airtight container.

Use within 6 months for best flavor.