We make this one all the time now. It's great to have on hand for healthy lunches and snacks. A lot of the time, I don't even put chicken in it, but it's still very filling. When using it for quesadillas, we just put them in our George Foreman grill. It makes it even easier. The filling goes great with chips, and it would make an awesome nachos dip. This is another genius Our Best Bites recipe. Fast, healthy, and uses food storage ingredients. The kids really like this one. Use corn tortillas for gluten free.
NOTE: We've started making this an alternative way, and the kids like them even more. Put a few spoonfuls in each tortilla, wrap it burrito style, and put them in a 8x8 pan. Mist with olive oil and sprinkle on a little cheese. Bake at 350 degrees for 10-12 minutes. This cuts down on the prep time and it's easier to eat for the kids. I like to eat a few spoonfuls of the filling on salad for a healthier version.
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1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)
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1. Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.
2. Add bbq sauce and stir to combine.
3. Place about 1/3 C of mixture on half of each tortilla and fold over to close.
4. Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil.
5. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp.
6. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.
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