Flour tortilla users should try these Corn Tortilla Quesadillas! Corn enhances the flavor of chicken, cheese, pepper, black bean, and corn quesadillas. They simplify dinner, lunch, and after-school snacks!
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INGREDIENTS
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– 1 ½ tsp chili powder– ½ tsp cumin– ½ tsp garlic powder– ¼ tsp dried oregano– ¼ tsp paprika– ¼ tsp salt– ⅛ tsp cayenne– ⅛ tsp pepper– 1 lb boneless, skinless chicken breast– 1 Tbsp olive oil, plus more for brushing tortilla– ½ cup diced onion– 1 cup diced bell pepper – ½ cup corn– ½ cup black beans– 16 corn tortilla– 2 cups shredded cheese\– Salsa, sour cream, avocado, cilantro, etc.
INSTRUCTIONS
Step 1
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Mix chili powder, cumin, garlic powder, oregano, paprika, salt, cayenne, and pepper in a small bowl.Rub spice mixture on chicken breasts.
Step 2
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Add 1 Tbsp olive oil to a large skillet over medium heat. Cook chicken in skillet 5-7 minutes per side until golden. After cooling, dice on cutting board and put in medium bowl.
Step 3
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Pan-cook chicken, onions, and bell peppers (add olive oil if needed). Cook 3 minutes to soften. Add corn and black beans and heat another minute. Put chicken in bowl.
Step 4
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I cook several quesadillas on a clean skillet or griddle over medium heat. Apply olive oil to one tortilla.
Step 5
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Skillet tortilla oil-side down. Sprinkle ½ cup chicken mixture and shredded cheese on top. Add another oil-side tortilla and cheese.
Step 6
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Cook 2-3 minutes to crisp tortilla and melt cheese. Turn the quesadilla and cook for another minute until crispy. A spatula flattens curling tortillas. Reuse tortillas, cheese, and chicken.
Step 7
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A board with quarter quesadillas. Add sour cream, salsa, avocado, cilantro, etc.