CHICKEN QUESADILLAS

This one is for my friend Jill, who has had this recipe in her inbox for almost a year.

They are really easy and you can use the chicken to top salads or fill wraps too.  It freezes very well.

I made these up after working with some excellent mexican cooks in New Orleans.  Its been 20 years, so I can't say what the exact thought process was.  Try them with the spicy black beans too.

Enjoy!
2 boneless skinless chicken breasts
1/4 C red wine vinegar
1/4 canola oil
1T dried oregano
1t sugar
1t chili powder
1/2t garlic powder
1/2t salt
1/4 pepper

Preheat oven to 375. Place chicken in a non-reactive baking dish.

Mix together next 9 ingredients and pour over chicken.


Bake for 25 minutes. Remove chicken from pan and shred. Return the chicken to the cooking liquid. Toss to coat.

Starting with a cold griddle or grill pan, place a tortilla flat in the pan, on one half layer cheese, onions, and shredded chicken, finish with another layer of cheese. Fold the empty half over the filling creating a half circle and repeat with next tortilla. Cook over medium high heat, turning once (tortilla should be a medium brown color).

Cut each tortilla into four triangles and serve warm with salsa and sour cream.


Spicy Black Beans

1/2 T butter
1/4 C finely chopped onions
1 small garlic clove, crushed
1 can reduced sodium black beans (do not drain)
1T tomato paste
1/4 t chipotle chili powder
salt and pepper

Saute onions in butter, in medium saucepan, until softened.  Add garlic, cook for 1 minute.  Add beans, half fill the can with water and add to pan.  Add in tomato paste, chili powder.  Add salt and pepper to taste.  Bring to a boil, then let simmer until mixture thickens slightly.