BBQ Chicken, Roasted Corn, & Black Bean Quesadillas

I love quesadillas. In fact, when I was pregnant I went through a period where I ate quesadillas almost every day after I got home from teaching. And bonus....they are super quick to prepare and you can put almost anything you want in them. I especially love to make them to use up leftover ingredients, which is exactly what I did with these ones. These quesadillas use the leftover chipotle-mango BBQ sauce, dressing and black beans from the salads I made earlier this week. Of course, you can always use your favorite BBQ sauce for the chicken and sour cream instead of the dressing instead. I always use my George Foreman to "grill" the quesadillas because I find that's it's a lost faster and easier than doing it in a pan on the stove. So these quesadillas are actually half-ones because of the way I do it. But you can prepare these any way you want. Alright, on to the recipe!


BBQ Chicken, Roasted Corn & Black Bean Quesadillas

Ingredients:

2 chicken breasts
1 cup chipotle-mango BBQ sauce (recipe below) or your favorite BBQ sauce
1 cup corn
1 cup black beans
Handful of cilantro
Shredded monterey jack cheese and shredded cheddar cheese
4 soft taco size tortillas
chipotle-mango BBQ dressing (recipe below) or sour cream

Chipotle-mango BBQ sauce recipeIngredients:

1 mango, chopped
1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce
1/2 cup ketchup
1/2 cup apple juice
1/4 onion, chopped
4 cloves garlic, smashed and peeled
Juice from 1/2 lemon
2 Tablespoons unseasoned rice vinegar
2 Tablespoons brown sugar
1 Tablespoon canola oil
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper

Directions:
Combine all ingredients for the sauce into a medium saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Blend with an immersion blender (or cool and blend in a regular blender or food processor).

Chipotle-mango BBQ sauce dressing

Ingredients:
2 Tablespoons prepared Chipotle-Mango BBQ Sauce
2 Tablespoons plain Greek yogurt
1-2 teaspoons lime juice (maybe more, maybe less)
salt & pepper

Directions:
Whisk together BBQ sauce, Greek yogurt, and lime juice in a bowl. Add salt and pepper to taste.

Quesadilla Directions:

1. Spray the inside of a 4-quart slow cooker with cooking spray. Put chicken in slow cooker and pour the BBQ sauce over them. Cook on high for 2-3 hours until chicken is no longer pink and can be shredded easily. Alternatively, you can use rotisserie chicken or poach and shred chicken and toss it with the BBQ sauce.

2. Heat non-stick skillet over medium high heat, add corn and cook until it stars to turn brown, about 5 minutes. Also, if using, heat up your George Foreman grill.

3. Once the chicken is cooked and shredded, turn the heat down to warm and add the pan-roasted corn and black beans to it. Mix well. If you are not using a slow cooker, then just put all the ingredients in a pan or skillet on the stove. Or...skip this step entirely. It's not necessary and you can just add the ingredients to the quesadilla separately. There's no need to mix them all together...I just find that it's easier that way.

4. Time to assemble the tortillas! On one half of a tortilla, put the chicken mixture, some cilantro leaves and a mixture of the shredded cheeses, then fold over to form a half-circle. Place in George Foreman grill and grill for 2 minutes, or until you can see grill marks. Repeat with remaining tortillas. You can also just cook the tortillas in a pan on the stove.

5. Drizzle chipotle-mango BBQ sauce dressing or sour cream over tortillas. Enjoy!Pin It