February 2, 2012

Caramelized Onion and Black Bean Grilled Chicken Quesadillas

Man, that is a long title.  LOL!

What's not to love about a quesadilla? A buttery and crispy tortilla shell with a flavorful and cheesy inside. YUM!  I had been dying to make quesadillas at home and since mentioning it to Cory and the kiddies a couple of weeks ago, they had been reminding me to MAKE THEM.  And so I did on Tuesday night and let me tell you. These are insanely delicious.  And yes, I know I say that about every recipe I post, but what else can I say? I'm a foodie and love good food. :) So let's get started.

Ingredients:
4 Boneless Skinless Chicken Breasts 
1 Medium White Onion
1 Can of Black Beans
2 Cups Each: Shredded Cheddar and Pepper Jack Cheese
6-8 10inch Flour Tortillas
1 Teaspoon Chili Powder
1 Teaspoon Seasoned Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon of Paprika
1/2 Teaspoon of Pepper
1/2 - 1 Stick of of Butter
1/4 Cup Vegetable Oil

{What you will need! So simple. And you probably have everything on hand?}

 
{Start with your chicken breasts. In a mixing bowl, add your oil and spices. Mix and coat the chicken really well.}

 
{Let your grill pan get reeeeeeaaaally HOT! Just like how we did for the blackened chicken for this dish, remember? :) If you don't have a cast iron grill pan, I highly recommend getting one.  Your house will get really smoky as you're grilling {so open a window!} but it will be worth it! You could also just roast the chicken breasts in the oven or quickly saute on the stove top if you don't have a grill pan.}

 
{While your grill pan is getting hot, slice your onion and add it to another pan, over medium heat with 2-3 tablespoons of butter.}

 
{Begin grilling your seasoned chicken.  Let it cook for about 5-8 minutes per side, depending on the thickness, flipping it once.  After you flip, cover the pan to let the chicken cook through.} 

 

{While your chicken is grilling and your onions are caramelizing, shred your cheese.  You could buy the pre-packaged shredded cheese, but I think it's so much better when you shred it yourself.}

 
{Cook your onion over a medium heat for about 10-15 minutes, stirring them occasionally, letting them get nicely browned and sweet.}

 
{Drain your can of black beans.  Do not rinse - you want that extra flavor. :)}

 
{Pour your black beans in the skillet with the onions.  Season with a little salt and remove from the heat.  Mix and let them meld together while you tend to your chicken.}

 
{Once your chicken breasts are cooked through, but NOT overdone aka DRY, start slicing them into bite sized pieces.}

 
{Now it's time to start making the quesadillas!  Swirl a tablespoon of butter into a skillet over medium heat.}

 
{Add your flour tortilla and immediately start to fill with goodness.}

 
{To one half of the tortilla, add a little of your cheese.}

 
{And then the black bean & onion mixture}

 
{Then your seasoned and grilled up chicken breast slices.}

 
{Top it off with more cheese, to act as a 'glue'}

 
{By the time you finish adding the filling, your tortilla will be ready to fold over.  Fold it and hold it down with a rubber spatula until you feel the cheese holding it together.}

 
{Brown it on each side in the butter, flipping it until you get this wonderful golden color on both sides.}

 
{Keep them in a warm oven until you are done making them all.}


{Slice them in half and serve with a dollop of sour cream. And salsa too if you have some.}|

So easy and so good. And could you imagine these with grilled shrimp?? YUM!

Enjoy and thanks for reading!

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