Mexican dishes are my favorite! Interesting though, since I do not like spicy foods. I thought I would try to make some quesadillas without my quesadilla maker. I used to have one, but between moving and having a baby last year, it seems to have disappeared.
- 10 Flour Tortillas (8 inch diameters)
- 1 10oz Can of Rotel with Green Chilies, drained
- 3 oz of Black Beans (the cans are 7 oz, I used 1/2 a can)
- 8 oz of Fat Free Sour Cream
- 1 Cup of Shredded Chicken (I used 1 large chicken breast)
- 1 Tsp Cayenne Pepper
- 2 Tbsp Shredded Mexican Cheese
Start by preheating the oven to 400*. Using a skillet with non stick spray cook the chicken breast, season with the Cayenne pepper.
While this is cooking, whisk together the chilies, beans, and sour cream.
Once the chicken is done and cooled, shred the chicken. At this point, you can either add the chicken to the mixture or you can add it to the tortillas separately.
Spray the baking sheet with non stick baking spray, then lay one tortilla flat on the sheet. Pour the mixture and some shredded chicken on the tortilla. Top with a little bit of cheese and then place another tortilla on top. Do this for each one, it should make 5 quesadillas using the 10 tortillas.
Place this in the oven for 30 minutes. Once these are done, let them cool for 15 minutes. Then, I cut ours in half down the middle of the tortilla.
For a side item with this dish, I decided to make taco rice. I did not have any pre-made taco rice on hand, so I boiled 2 Cups of water with 2 Cups of Brown Minute Rice, and added 1 package of taco seasoning. This turned out tasting even better than the pre-made taco rice, and I was able to use brown rice which I prefer.
I garnished my quesadilla with a dollop of sour cream, a few diced tomatoes, and black beans.
This dish turned out great! It was a bit spicy, which I am not too fond of, but good enough that I could get over that real quick! My husband tells me I am crazy and that it was not spicy at all!!