Quesadillas are as flavorful
as they are easy to prepare—and you can maximize the flavors both inside and
out. Here, the filling is lean shredded chicken breast, bell pepper and onion,
plus a little shredded cheese to melt in the middle. The topping is a fresh
fruity salsa made with peaches, wholesome black beans, and a little jalapeno
heat. It’s not only tasty and simple, but light and nutritious as well.
Quesadillas are typically made
in one of two ways: The filling is spread on one half of a tortilla and the
other half is folded over the filling (one serving), or one whole tortilla is
spread with filling and a second tortilla is placed on top (two servings). I
opted to use folded tortillas here because they fit nicely side by side in the
grill pan.
Serves 4
Ingredients
For the
Salsa
- 1 cup canned black beans, rinsed and drained
- 2 scallions, chopped
- 2 ripe peaches, peeled, pitted, and chopped
- 1 small jalapeno, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp chopped cilantro
- 2 tsp fresh lime juice
- sea salt
For the
Quesadillas
- 1 tbsp olive oil, plus more for brushing grill pan
- 2/3 cup chopped red or green bell pepper
- 1/2 cup chopped onion
- 1/2 tsp dried oregano
- sea salt
- freshly ground black pepper
- 2 cups shredded cooked chicken breast
- 4 9-inch flour tortillas
- 1 cup shredded cheese blend (such as Monterrey jack, cheddar, and mozzarella)
Preparation
For the Salsa
- Combine the black beans and next 6 ingredients (through lime juice) in a bowl and season with salt. Let stand at room temperature 30 minutes (or up to 2 hours).
Peach and Black Bean Salsa |
For the
Quesadillas
- Heat a skillet over medium heat and add 1 tablespoon of oil, swirling to coat. Add the bell peppers, onion, and oregano and season with salt and pepper. Cook, stirring frequently, until the vegetables soften, 4-5 minutes.
- Add the cooked chicken to the pan and stir to combine until warm throughout, 2-3 minutes.
Bell Pepper Mixture |
Chicken Added |
- Lay 1 tortilla on a work surface and spread 1/4 of the chicken mixture down 1 half. Top the chicken mixture with 1/4 cup of cheese and fold the other side of the tortilla over the filling. Press gently to flatten. Repeat with the remaining 3 tortillas, chicken mixture, and cheese.
- Heat a grill pan (or large cast-iron skillet) over medium-high heat and brush with oil. Place 2 folded quesadillas in it side by side. Use a grill press or large, heavy spatula to press down the tortillas as they cook, 2-3 minutes on 1 side, until golden brown and grill marks appear.
- Turn and grill until the other sides are golden brown and the quesadillas are hot throughout, 1-2 minutes longer. Transfer to a cutting board and repeat with the other 2 quesadillas. Cut each quesadilla into 2 or 3 wedges each.
Quesadilla Filling |
Ready to Grill |
Beginning to Grill |
Chicken Quesadillas with Peach and Black Bean Salsa |
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