What’s not to love about a dinner you can throw together in 15 mintues, fridge to table? Being the working Mom that I am, I have mastered this feat. Sometimes it takes 30 minutes if I have to heat up the grill or boil water to cook pasta, but these chicken quesadillas are one fast and tasty meal.
This is how you make them.
I made the spicy black bean dip over the weekend and it was fab on these quesadillas.
In a food processor puree the following:
1 14- oz. can of black beans, drained and rinsed. Add 3 tablespoons sour cream, a handful of cilantro, 1/2 tsp. chipotle peppers in adobo sauce, a shake of cayenne pepper, 1 tsp. ground cumin, 1 tsp. dried oregano, a clove of garlic, and a little black pepper.
Spicy Black Bean Dip
Heat tortillas on a griddle, put shredded cheese on half and melt. Add shredded rotisserie chicken, guacamole, spicy bean dip, shredded lettuce,chopped tomato and anything else that sounds good to you.
Guacamole – plain and simple. Mashed avocado, onion, garlic, salt & pepper
Olé – a 15 minute weeknight Mexican Fiesta ala Amy.