BASIC QUESADILLAS
by CHEF DAN:
Makes
6 quesadillas
FOR
THE QUESADILLAS:
1-1/2-cups
shredded sharp cheddar cheese
4
6-inch corn tortillas
FOR
QUESADILLA FILLING:
3/4---pound
chicken tenders (recipe to follow)
2
tablespoons olive oil
1(15
Oz) can black beans, drained and rinsed, and cooked.
1
tomato, diced
1
handful fresh arugula
1
avocado, diced
1/2-onion,
chopped
Salsa
Mexican
sour cream
TENDERS
DIRECTIONS: (PREHEAT OVEN TO 425 F)
1.
Spray
a baking sheet with Pam.
2.
Place
3 bowls in a row, and add the following to them.
3.
Bowl
#1 1/2-cup flour, 1 teaspoon cumin, a pinch of salt & pepper.
4.
Bowl
#2 beaten egg.
5.
Bowl
#3 1/4-cup flour, 1/3-cup cornmeal, 1 teaspoon cumin, 1/2-teaspoon EACH garlic
powder, red chili flakes, and pinch salt and pepper.
6.
Dredge
each tender in bowl #1 shaking off excess.
7.
Dip
in bowl #2, then dip in bowl #3 press to coat completely.
8.
Bake
in preheated oven for 12-14 minutes turning once.
9.
Heat
a skillet over medium-high heat until very hot.
QUESADILLAS:
1.
Sprinkle the cheese directly onto the surface
of the skillet.
2.
Spreading
it out to cover the diameter of the tortilla.
3.
Lay
the tortilla on top of the cheese ad press it gently into the melting cheese.
4.
Let
sit in the pan for 30 seconds.
5.
Then
flip the tortilla over with a spatula.
6.
Slip
on to a plate.
7.
Fill
with cooked black beans and next 6 ingredients
ENJOY
DAN:
FOR THE LOVE OF CHEESE!!
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