A posted a recipe for fajita quesadillas a few months ago. I really enjoy making (and eating) those but I wanted to try something different today. Instead of onions and peppers, I decided to make the quesadillas with black beans and corn. They turned out really good!
Here’s how you make them!
1 pound of chicken
flour tortillas (I use 10 inch tortillas)
shredded cheese (I used colby cheddar)
1 can of corn
1 can of black beans
1-2 tablespoons of taco seasoning
butter for frying pan
Poach chicken for ~10 minutes or until fully cooked. Remove chicken from pot and shred using two forks. Set aside.
Drain and rinse black beans. Then drain corn. Add corn, chicken, taco seasoning, and black beans to a frying pan. Cook on medium high until all ingredients are hot and a bit more cooked through like shown below. This also helps burn off some of the water left over from rinsing.
In a separate frying pan, melt a bit of butter. Add 1 tortilla over the butter then add cheese and as much of the bean/corn/chicken mixture as you’d like. Then add second tortilla over top.
Once the bottom of the first tortilla starts to brown, flip the quesadilla over to cook the bottom (I put a plate over the pan and then quickly flip the quesadilla on to the plate. Then I push the quesadilla back on the pan. This helps avoid spillage which happens to me if I try to flip using a spatula).
Once the bottom of the second tortilla starts to brown, remove from heat, transfer to plate, and cut it in to 4 even piece.
Add toppings (salsa, green onions, guacamole, sour cream, etc.) to your liking.
I hope the holidays are going well for you so far. For Christmas, I made a few items I thought I’d share with you.
The first is pillow cheesecake that was inspired by this one from Tartelette. Instead of their chocolate shortbread crust, I made a traditional crust (2 cups of graham cracker crumbs, 5 tablespoons of butter, 3 tablespoons of sugar, mix and press to the bottom of a 10 inch spring form and bake for 8-10 minute at 350F). I also did not use the caramel sauce. I have used it previously, but I just didn’t want to mess with it this time. I followed the directions for the cheesecake batter as written on the Tartelette blog except I think I cooked it an hour and a half at 350F instead of 325F. I added chocolate and raspberries on top of a few slices, but the cheesecake is amazing served plain as well. In fact, I think that’s how I prefer it. If you like cheesecake, I recommend giving this recipe a try.
The next thing I made are these ranch oyster crackers which are a holiday tradition. They’re super easy to make and most people to enjoy them. I used this recipe posted on All Recipes website. I did not use the lemon pepper or garlic powder which are optional ingredients. I put the crackers in a large mason jar and I added a Christmas tag and twine to make it look more festive.
Next, I made two loaves of zucchini bread following this recipe I posted on my blog last year. After they cooled, I wrapped each loaf in plastic wrap and tied twine and a Christmas tag around them.
My mom made peanut butter cookies for my family’s Christmas but she had to make a second batch because she and my dad ate the original before everyone came over. My mother-in-law made some really amazing spinach dip that had bacon in it.
Which holiday recipe does your family enjoy the most?