"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Dinnertime Quesidillas, by Teri Kallem, is from Massengale Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups shredded cooked chicken 1/2 cup drained canned whole kernel corn 1/2 cup sliced green onions 1/2 cup drained canned black beans, rinsed 1 cup Thick 'N Chunky Salsa 1 cup Mexican Style Shredded Four Cheese 8 Flour Tortillas
LAYER chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla. FOLD tortillas in half to enclose filling. COOK one or two quesadillas at a time in large nonstick skillet on medium-high heat 3 min. on each side or until quesadillas are lightly browned on both sides and cheese is melted.
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