Tuesday, August 10, 2010
It's August now and I'm just barely feeling like we're getting into the swing of the summertime. Our days are filled with playdates, swimming at the pool, and staying up too late. I've been having fun taking advantage of the more laid-back schedule to try some fun new summer recipes. This one was a hit with the whole family. I left off the spicy chilies for the little ones, but personally I loved it with the little kick of spiciness. You'll want to serve these immediately or your bottom tortilla will get a little soggy.
8 flour tortillas (8-inch)
1 can (4-oz.) chopped mild green chilies
2 cups cooked, shredded BBQ chicken (you can buy it pre-made or make your own by adding BBQ sauce to shredded chicken)
1/2 can black beans, drained and rinsed
1/2 cup shredded extra sharp cheddar cheese
1/2 cup bottled taco sauce
1 cup salsa
1/4 cup sour cream
cilantro sprigs for garnish
Directions: Preheat oven to 450°. Place 1 tortilla on a large baking sheet. Spread with 1 tablespoon chilies.
Top with one-quarter of the chicken, black beans, cheese, and taco sauce.
Place another tortilla on top.
Repeat with remaining tortillas, chilies, chicken, black beans, cheese, and sauce, to make a total of 4 quesadillas.
Bake in 450° oven for 5 minutes, then with 2 spatulas carefully flip the quesadilla to the other side and bake for an additional 4 minutes or until tortillas are golden.
With a pizza cutter, cut each quesadilla into wedges.
Garnish with salsa, sour cream, and cilantro. Serve immediately.