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