One of my favorite places to browse online for new recipe ideas is Tammy’s Recipes. She has a variety of recipes on her site, and I’ve yet to try one that our family hasn’t loved. I came across her chicken quesadilla recipe, and although our family isn’t a “one size fits all” sort of family when it comes to tacos or quesadillas, I loved the idea of browning the tortillas on each side in the oven. I was pleased to find that the crisp texture of the tortilla was a perfect complement to our own individual quesadilla fillings.
The only difficulty I had was trying to flip the quesadillas halfway through the cooking time. Even with a large spatula, I was still losing part of the filling with each flip. Fast forward a few days…..my oldest son was shopping at Meijer with my husband when he spotted a quesadilla maker on sale. Since quesadillas have become a regular meal at our house, I was more than happy to allocate some of our household funds for this purchase.
I’m pleased to report that the quesadilla maker was definitely a worthwhile purchase. Each quesadilla crisps up in a matter of minutes, and I no longer lose half the filling on the cookie sheet! As far as a recipe goes, I usually set bowls of various ingredients out on the counter, and then build each quesadilla based on each person’s preferences. It’s a rare moment when any two quesadillas are the same, as everyone likes their own variations.
The recipe I’m adding below includes the steps for baking the quesadillas in the oven. When I prepare them in the quesadilla maker, I skip the oil, and simply crisp them for 3-5 mintues.
Chicken or Beef Quesadillas
2-1/2 lbs. seasoned chicken or beef, cut into small pieces
3 bags of 8″ flour tortillas
1 bag frozen corn, cooked according to package directions
1 can black beans, rinsed and drained
2 cups rice, cooked according to package directions
2 cups shredded cheese
Line a cookie sheet with foil. Brush a tortilla with a small amount of vegetable oil. Place oil side down on the cookie sheet. Place desired fillings on top of tortilla. Top with second tortilla; brush top with scant amount of vegetable oil. Bake at 350 degrees for 8-10 minutes. Flip tortillas; continue baking for an additional 8-10 minutes, or until browned and crisp. Serve with sour cream.
When I made the quesadillas last week, I accidentally picked up 12″ tortillas instead of 8″ tortillas. Since the larger tortillas wouldn’t fit into the quesadilla maker, I trimmed the edges, and made tortilla chips out of the scraps. I cut the scraps into medium-sized squares, and brushed both sides with a small amount of vegetable oil. I sprinkled half of them with salt, and the other half with cinnamon and sugar. I popped them in the oven on broil for 2 minutes, flipped them, and baked them for another 2 minutes.
While we all loved the tortilla chips, there are a few adjustments I plan to make the next time around. I think it would be more efficient and healthier to spray the tortilla squares with a nonstick cooking spray before sprinkling them with salt or the cinnamon sugar mixture. I also plan to stay very close to the oven, as I managed to burn the first batch to a crisp!
Seasoned chicken from whole baked chicken (prepared earlier in the week), $2.25 (Kroger)
Store brand flour tortillas, $2.97 (Aldi)
Meijer brand frozen corn, $0.99 (Meijer)
Store brand black beans, $0.55 (Aldi)
Uncle Ben’s Ready Rice, $0.69 (Kroger)
Kroger brand cheddar cheese, $1.67 (Kroger)
Store brand sour cream, $0.50 (Aldi)
Total cost – $9.62 (or $1.60 per serving)
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