“Chicken Quesadillas with Zesty Black Bean Dip”

It doesn’t have to be Cinco de Mayo to enjoy Mexican food. Mexican food is popular any time and so easy to make at home. You probably have some of these ingredients in your home right now. That’s how I created Chicken Quesadillas with Zesty Black Bean Dip. It’s a perfect weeknight meal and a perfect kid-friendly meal as long as you omit the jalapenos. If you have kids who enjoy spicy foods then by all means use them in this recipe.

So I talked about creating this recipe from ingredients already found in my pantry and refrigerator. In this case I had Zesty Black Bean Dip (which is delicious) leftover from a meal made several days before and flour tortillas left from breakfast the week before. Refusing to let anything go to waste, I did have to make a trip to the market for chicken and cook it when I returned home. The bean dip can be made in about 20 minutes via a blender or by hand. As a result I’d say dinner is on in about an hour.

Making these quesadillas is super easy and fun for your kids as well. All you do is heat up the bean dip and spread on your tortillas. I recommend heating up the chicken if it is cold from the refrigerator and add chicken to the tortillas. Then pile on onions, peppers and cheese also topping with jalapenos for some heat. I love the heat but my husband does not. That’s why making quesadillas is so much fun because they can be anything you want them to be. These quesadillas are delicious and I suggest making more than two. Your serving platter will be empty in minutes. Don’t forget a nice green salad to alongside the quesadillas.

Chicken Quesadillas with Zesty Black Bean Dip

Chicken Quesadillas with Zesty Black Bean Dip

Chicken Quesadillas with Zesty Black Bean Dip

1/2 cup Zesty Black Bean Dip, warmed (Recipe follows)

1/2 cup cooked chicken, warmed

1 T. Olive oil

1/2 red bell pepper, julienned

4 – 6 whole green onions, cut in half

Chihuahua cheese

Jalapeno slices, fresh or pickled

4 taco-size flour tortillas

In a skillet, heat 1 T. Olive oil over medium-high heat and sauté bell pepper and onions until softened 5 – 7 minutes. Remove skillet from heat, reserve vegetables and wipe skillet clean. Spray with non-stick cooking spray and set aside.

Spread bean dip evenly on flour tortillas. Sprinkle on Chihuahua cheese on all tortillas desired. Divide half the vegetables between two of the tortillas. Put chicken on those two tortillas. Add more Chihuahua cheese as desired. Place other bean coated tortillas on top of filling; press together.

Return skillet to medium-low heat. Place a quesadilla in skillet and cook until golden brown, about 3 – 4 minutes. Turn quesadilla over gently, letting brown as other side, 3 – 4 minutes. Remove from skillet and proceed with cooking remaining quesadilla. Serve with sour cream, crema and salsa.

Zesty Black Bean Dip

One 16 oz. can Refried black beans, drained and mashed

2/3 cup prepared salsa

2 T. chopped fresh cilantro

1 T. fresh lime juice (1 lime)

2 t. hot sauce or more to taste

1 1/2 t. salt

1 t. granulated sugar

1/4 t. ground cumin

1 T. fresh or pickled jalapenos, chopped

1 t. chopped garlic

In a medium bowl, combine all ingredients until well combined desired consistency is achieved. Taste for additional seasoning.

Serve as dip with tortilla chips or use to prepare Chicken Quesadillas with Zesty Black bean Dip.

.