Swap This For That: Quesadillas
Black Bean Corn Relish
1 tbl minced jalapeno
1 cup small diced tomatoes
½ cup small dice red onion
½ cup canned black beans (strained)
½ cup canned corn (strained)
¼ cup chopped cilantro
1 tsp salt
1 tsp black pepper
1 tsp chili powder
½ tsp granulated garlic
1 tsp cumin
2 tbl limejuice
1 tbl lemon juice
Fold all ingredients in a bowl and chill for later.
Grilled Chicken Quesadilla
1, 10 inch flour tortilla
3 oz chicken breast
½ cup poblano, julienned and seeded
¼ cup red bell pepper, julienned
¼ cup red onion, julienned
¼ cup part skim, shredded mozzarella cheese
1 Tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp granulated garlic
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper
First, take all your spices and mix them together; set aside. Next, spray a non stick sauté pan and pre-heat. Sauté all julienned vegetables until they are still slightly crisp and season with one tsp of the prepared spice mixture. Leave at room temperature. Rub chicken breast with one tablespoon of spice mixture, then cook on preheated grill to an internal temperature of 165 degrees. Cut into thin strips and set aside. Finally, place your tortilla on the grill and spread your shredded cheese on one half, topping with your vegetable mixture and chicken breast. Fold tortilla in half and heat until cheese is fully melted.