I’ve been making quesadillas for as long as I can rememeber, but up until lately, they’ve only been filled with cheese and sometimes left-over chicken. I’m learning to expand my routine. My quesadillas are getting bigger, more flavored and way better.
To start, I traded in the pre-packaged taco seasoning for my own mix. Along with that, I gave it some added “sauciness” with a mixture of sour cream for richness and Greek yogurt for body. For an added punch in flavor, I threw in the green chilies, and it came together beautifully.
I know things like this may seem standard to many of you, but let me qualify. Things like this—learning to build flavor and body—are baby steps for a single guy in the kitchen whose meals used to primarily consist of either takeout or Trader Joe’s prepackaged meals. I’m slowly getting to where many of you probably have been for years, but with each successful recipe, I’m becoming more confident and adventurous.
- ½ cup sour cream
- ½ cup Greek Yogurt
- ½ cup corn
- ½ cup black beans
- 3 tablespoons diced green chilies
- 1 teaspoon paprika
- 1 teaspoon cumin
- ¼ cayenne pepper
- ¼ garlic powder
- ¼ salt
- 4 8-inch flour tortillas
- 3 grilled chicken breast, sliced
- 1½ cup Mexican Cheese
- In a bowl combine first ten ingredients and fold to combine.
- Heat a non-stick pan. Place one tortilla in a pan, top half with cheese, chicken, sour cream mixture and a little more cheese; fold over. Cook on medium high until cheese is melted and tortilla starts to char, turn and cook other side until charred, about 5-7 minutes. Repeat with remaining ingredients. Serve immediately.