Okay… so they aren’t so much famous…. but they are 100% mine and 100% of my friends love them!
1-2 chopped chicken breasts
1 tablespoon vegetable oil
1 can black beans
large flour tortillas
shredded mexi cheese
few dashes of garlic salt
couple shakes of cholula
Chop of your raw chicken add your vegetable oil, couple shakes of cholula and salt and pepper. Fry it up in a pan. I usually cook about a pound of chicken, so I have leftovers for the rest of the week so I can eat quesadillas til i’m a little fatty! But one breast will be more than enough for one meal.
Once your chicken is cooked, set aside.
In a pan spray generously with cooking spray. Lay your tortilla down. DO NOT turn on the heat until everything is set and ready to go, other wise you may burn your tortilla!
On half of the quesadilla place a (un)healthy amount of shredded cheese, chicken, and black beans. Sprinkle some garlic salt on top and shake as much hot sauce as you like to it! I add a lot so it’s nice and juicy, but it’s never too spicy!
Now you can turn on the heat!
On top of that add an extra sprinkle of cheese to make the top half of the tortilla stick.
After a few seconds, push the right side of the tortilla on top of the fillings so it’s actually a quesadilla!
Brown the other side and then you are ready to put it on a plate, cut in half and gobble it down!
NOTES: I also do this with ground beef with taco seasoning – either are delicious!
I have been majorly slacking on putting up a new recipe lately. so I apologize. Mostly I am just too busy to cook. But then I realized, that is one of the main points of my blog – that anyone can make time to cook a simple dinner every night. So I’m trying to prove it 🙂
This was so delicious, I wasn’t sure how it was going to turn out but I really loved it. I had leftovers for a few days, and I seriously ate this for every meal until it was gone! The more time went on, the better it got as well! I am wishing I could have it as I write this!
1 1/2 – 2 pounds stew meat, or beef. Cubed. (I used a super cheap flank and its as still delicious)
2 10 ounce cans enchilada sauce
2 beef bouillon cubes
1 can refried beans
6-8 large flour tortillas
a bag of shredded cheese
If you have a crock pot – this is for you. If you don’t….GET ONE! It will change your life in the kitchen. I can’t tell you how many times I throw a bunch of somethings in there before going to work, and come home to have a perfect dinner ready. Okay, now that I’ve said that — I will give directions for both ways.
Put cubed beef, enchilada sauce and beef bouillon cubes in your crock pot on low for 7-8 hours. I didn’t think about this until a little last minute, so I put it on high for 4 hours. Whatever works!
If you don’t have a crock pot you can cook it in a large saucepan. Bring to a boil, reduce heat to low and cover. Let it cook for probably 2 hours likes that. I didn’t try this way – so thats a guess on time. but probably close.
Like I said, I put this on the fast track – I didn’t give the meat enough time to flake and shed, but it was delicious no matter what.
Now all you have to do, is warm up your refried beans. Spread a generous amount of beans on the middle of each tortilla, spoon in the meat mixture, top with shredded cheese, and roll it up! Top with the sauce from the pan and some shredded cheese.
Put in your oven on broil for a few minutes, until the cheese is melted and enjoy!
I didn’t eat those all, so they were perfectly fine to reheat the next day! I just kept all the rest of the ingredients on hand, and made one every time I wanted a little lunch or dinner.