Prep Time: About 15 minutes Cook time: About 15 minutes.
I was at work the other day, and one of my co-workers brought in a frozen, store bought, quesedilla. He opened it up and it looked half decent, with all it melted cheese goodness. So I thought to myself, if a $1.50 quesedilla looks fairly good, a home made one must be better.
Never making them before, I just sort of came up with the stuff that I would assume goes into one. They turned out pretty good. Very colourful and all the mouths in the house were happy. Here is what is requred to make them:
4 10" tortillas
2 chicken breasts
1/2 cup of corn
1 small onion, finely chopped
1 finely chopped green pepper
1 plum tomato, finely chopped
1 can of refried beans
lots of shredded pepper-jack cheese
1/2 tsp Chili powder
1/2 tsp smoked paprika
salt and pepper to taste.
First start with heating up the barbeque. While that is heating up, trim off any excess fat from the chicken and season with the salt and pepper. Put the chicken onto the
grill when it is nice and hot. While the chicken is cooking, chop up all of the veggies. When the chicken is done, chop it up into small chunks. Mix the chicken up with the chili powder and paprika.
Cut up Veggies
Just before Cheese was Added
Heat up a non-stick skillet to medium heat (or two to speed things up). Spread two of the tortillas with the refried beans. Top with the remainder of the veggies on both of the torillas and top with a generous amount of cheese. Place the other tortillas on top and put them into the skillet. Cook for about 4-5 minute a side or until the tortillas a browned and toasted and the cheese is melty and gooey. When they are done, cut into wedges. Top with sour cream and salsa.
- For some extra fire, add some jalapeno peppers and/or chipotle pepper and/or red pepper sauce (I like Frank's Red Hot)
-We tried it with whole wheat wraps as well, and they turned out really well.
-This of course, is also good with ground beef.
That's it for now: