Quesadillas and Black Bean Pico De Gallo
photo by pamela t.
- Ready In:
- 3hrs 15mins
- Ingredients:
- 28
- Serves:
-
4
ingredients
- 4 flour tortillas
- 2 tablespoons butter
- 3 tablespoons olive oil, divided
- 1⁄2 cup boneless skinless chicken breast, cut in thin strips
- 1⁄2 cup broccoli slaw mix
- 1⁄8 cup cilantro leaf
- 1⁄4 cup green onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon diced jalapeno
- 3 ounces Laughing Cow cheese, 4 wedges
- 1⁄2 cup mozzarella cheese
-
Pico de gallo
- 1 cup black beans, rinsed and drained well
- 1⁄4 cup cilantro
- 1 cucumber, diced
- 3 jalapenos, diced
- 5 roma tomatoes, diced
- 1⁄2 cup onion, diced
- 1 1⁄2 tablespoons great american land and cattle company steak and meat seasoning (see note below to order or use)
- 1 tablespoon onion powder
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1⁄2 teaspoon crushed red pepper flakes
-
Serve with
- 1⁄2 cup sour cream
- 2 tomatoes, sliced
- 2 avocados, sliced
directions
- Note: order Great American Land and Cattle company Steak and Meat Seasoning at www.grtamerican.com.
- Cook chicken in 1 T medium hot oil about five minutes per side until juices run clear. Remove from heat.
- Rinse and drain black beans. Add them to a mixing bowl. Add in cooked chicken.
- dice 1/4 C cilantro, cucumber, 5 roma tomatoes, 3 jalapenos (if you like heat, leave the seeds in, if you don't like it so hot, seed the peppers first), and 1/2 C onion.
- Add to a second smaller bowl.
- Add seasonings pico de gallo mixture bowl. Use Great American land and Cattle Company seasoning or use spice blend above.
- cover and refrigerate at least 3 hours for flavors to mix.
- Heat 2 T butter and 2 T olive oil in a large cast iron skillet.
- Mix filling ingredients together , (except for cheeses and pico de gallo)
- Spread 1 wedge Laughing Cow cheese on 1/2 of flour tortilla.
- Add about 1/4 of filling ingredients. Spread with back of spoon.
- add 1/8 C mozzarella cheese on top.
- Add salt and pepper to taste.
- Fold one side over to form a semi-circle.
- cook in hot oil about 5 minutes per side until lightly browned (be careful when flipping the quesadilla over--use one spatula to flip and one on top to hold the filling intact) Do not burn.
- Repeat with 3 remaining tortillas.
- Remove from pan and slice in 4 wedges each.
- Serve with tomato slices, avocado slices and sour cream.
- Serve with pico de gallo.
- Muy Sabroso!
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Reviews
-
Colorful and delicious. Guess I'm part kid and part adult because I loved both the oozing cheeses and the pico de gallo - the cucumber made it something special, very fresh tasting with a sharp punch from the onion and jalapeno! The preparation was unclear as I couldn't figure out what "filling ingredients" referred to exactly - and following the directions, I mixed the chicken into the pico, when it would have made more sense inside the quesadilla. Also there was such a small amount of broccoli slaw that maybe added a tiny bit of crunch but not much else. I'll definitely make the pico on its own again to serve with chips!
RECIPE SUBMITTED BY
pamela t.
United States