Chicken and Scallion Quesadilla

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Beans:
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 can pinto or black beans,(about 15 ounces) rinsed and drained
  • 1 to 2 pickled jalapeno, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/4 cup water or chicken broth, homemade or low-sodium canned
  • Toppings:
  • 1 to 2 tablespoons extra-virgin olive oil
  • 8 scallions (white and green), trimmed
  • 2 cups shredded cooked chicken, about 8 ounces
  • 2 teaspoons minced chipotle peppers en adobo
  • 1/4 cup prepared salsa
  • 4 ounces shredded Montery jack cheese, about 1 cup
  • 4 (10-inch) flour tortillas
  • Optional garnishes: sour cream, cilantro sprigs, salsa
  • Alternative methods, recipes follow
  • Alternative methods:
  • Method for 6-inch tortillas:
  • 8 (6-inch) tortillas
  • Method for 10-inch tortillas:
  • 4 (10-inch) tortillas
  • 4 tablespoons vegetable oil, like soy, peanut, or corn
Directions

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

To make the beans: Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste. Season with salt and transfer to a bowl.

Preheat a stovetop grill. Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7 minutes. Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions.

Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the top of the quesadillas.

Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

Hold the tortillas over an open burner until slightly blistered on each side. Put 4 tortillas down on the prepared baking sheet. On each tortilla, layer the fillings, and then top with another tortilla. Lay another sheet of foil over the top of the tortillas. Bake at 350 degrees F. until cheese is melted and the filling is hot, about 12 minutes.

Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Remove to a prepared baking sheet and continue this process with the remaining tortillas. Bake at 350 degrees F until the cheese is melted and the filling is hot.

Quesadilla for one:

Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.

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