The girls, Tyler, Jon and I really liked these. Adam and Andrew didn't love them, but they are super picky. The original recipe with prettier pictures is HERE.
½ c white rice
1/3 c black beans (3 Tbsp dry, 1/6 tsp salt, 1 1/3 c water)
1 c diced cooked chicken (3 tenders)*
1/3 c fresh/frozen corn kernels (no need to thaw)
1/3 c diced tomato (1 tomato)
1 large green onion, sliced (2 Tbsp)
1½ c shredded cheese (Mexican blend)
¼ c BBQ sauce
6-8 flour tortillas (6-8” diameter)
*I cooked the chicken in oil and butter seasoned with salt, pepper and BBQ sauce.
Combine rice, beans, chicken, corn, tomato, onion and cheese. Add BBQ sauce and stir to combine. Place about 1/3-½ c of mixture on half of each tortilla and fold over to close.
Heat skillet to medium heat on the stove. When hot, spray lightly with cooking spray or drizzle with olive oil. Place quesadillas in pan and cook for 1-2 minutes on each side until golden brown and slightly crisp. Serve with BBQ-Ranch dipping sauce (equal parts BBQ and ranch dressing).
You can get healthier and make these with multi-grain tortillas, too.
I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.
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*I have recently added a $ label to show that I've calculated the price of the recipe. All prices include 3% food tax.*