Grilled Chicken Quesadillas

Name: Grilled Chicken Quesadillas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 439 grams black beans, drained and rinsed; 59 milliliters sliced pickled jalapeño chilies, chopped; 4 10-inchs (10-inch) flour tortillas; 170 grams grated Monterey Jack; 828 milliliters shredded, cooked rotisserie chicken, skinless; 4 servings Salt

You can never have too many hor d'oeuvre recipes, so give Grilled Chicken Quesadillas a try. This recipe makes 4 servings with 746 calories, 52g of protein, and 34g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. It will be a hit at your The Fourth Of July event. Head to the store and pick up beans, salt, rotisserie chicken, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Preheat oven to 200F and line a large baking sheet with foil or parchment.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Place beans in a large bowl and use a potato masher or fork to mash them slightly.

Ingredients you will need

Potato

Beans

Equipment you will use

Potato Masher

Bowl

Add chicken, cheese and jalapeos and stir to combine. Season with salt.

Ingredients you will need

Whole Chicken

Cheese

Salt

Place 1 tortilla on a work surface and spread a quarter of chicken mixture over half of tortilla. Fold other half of tortilla over to form a half-moon, pressing firmly. Repeat with remaining chicken mixture and tortillas.

Ingredients you will need

Tortilla

Whole Chicken

Spread

Warm a ridged grill pan or a 12-inch skillet over medium heat. Cook 1 quesadilla at a time, turning carefully once, until cheese is melted and tortillas are golden, 2 to 4 minutes per side.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Grill Pan

Frying Pan

Transfer grilled quesadilla to prepared baking sheet and place in oven to keep warm. Repeat with remaining quesadillas. When all quesadillas are grilled, cut each into 4 wedges and serve immediately.

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

439grams

black beans, drained and rinsed 59milliliters

sliced pickled jalapeño chilies, chopped 410-inchs

(10-inch) flour tortillas 170grams

grated Monterey Jack 828milliliters

shredded, cooked rotisserie chicken, skinless 4servings

Salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.