Monday, August 11, 2014

Chicken + Shrimp Quesadillas

I'm never afraid to cook extra for dinner time, even though I am usually cooking for myself. I love to create something new from the leftovers and enjoy the fruits of my labor more than once!

I recently had a taco party with friends and, of course, made enough food for an army.

The leftovers quickly came together into some fabulous quesadillas - I popped them into a preheated skillet and covered with a lid to ensure they were piping hot in the center. I cut them into wedges, topped them with some smokey sour cream and pico de gallo and dug in! Yummy!

Chicken + Shrimp Quesadillas 
  • Corn tortillas
  • Black beans
  • Cooked chicken and/or shrimp, diced
  • Shredded cheese
  • Sauteed onions and peppers
  • Smokey sour cream - see below
  • Pico de gallo
  1. Preheat a large skillet on medium-high heat. 
  2. Layer a spoonful of beans, chicken, cheese, and sauteed veggies onto one tortilla and top with your second. 
  3. Spray the skillet with non-stick spray, gently place your quesadilla into the skillet and spray the top with non-stick spray (this will keep it from sticking once you flip it over). To cook faster, place a lid over the quesadilla to lock the heat in. 
  4. When the bottom tortilla has started to brown, gently flip the quesadilla and cover with lid again. Cook until heated through. 
  5. Cut into wedges and top with smokey sour cream and pico de gallo.  
 Smokey Sour Cream
  • 1 cup sour cream
  • 1 teaspoon smoked paprika
  • 1 lime, juiced
In a small bowl, mix sour cream with paprika and lime juice. For best flavor, make in advance - flavor develops with time. 

What is your favorite Tex-Mex dish?

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