Ingredients: |
Ingredients: 1 grilled chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monteray jack cheese or cheddar cheese
5 7-inch flour tortillas
Dipping Sauce
½ smashed fresh avocado
¼ cup mayonnaise
¼ cup sour cream
1 ½ tsp white vinegar
1/8 tsp dried parsley
1/8 tsp onion powder
Dill weed, garlic powder, salt and pepper to taste
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Directions: |
Directions:1. Prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
2. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
3. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
4. Dice the cooked chicken into small cubes and add it to the pan.
5. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
6. Cook for another 4 minutes.
7. Stir well so that the spinach separates and is incorporated into the mixture.
8. Remove the pan from the heat and add the cheese.
9. Stir until the cheese is melted.
10. Spoon approximately one-fifth of the mixture into on half of a tortilla.
11. Fold in half and place in pan heated to medium high. Grill quesadillas until golden brown and heated through.
12. Garnish the dipping sauce with the chopped tomato and onion. |
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