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| I always rinse my black beans first. |
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| I actually ended up using 1 tbsp of sour cream, not 1 tsp as shown. |
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| I used 2 tbsp total, but wasn't sure how much I would want so I spread 1/2 a tbsp at a time. |
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| The absolute BEST purchase you can make. |
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| I seasoned the chatoye with Montreal Chicken Seasoning. Then cooked them on the skillet until they were almost transparent. When they were nearing completion, I warmed the chicken in the same pan. |
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| I only cooked the bell peppers until they were barely brown. |
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| Place the wrap in the pan and spread the bean dip over 1/2 of the wrap. |
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| Start filling the quesadilla. 3 chatoye squash slices, 1/2 the chicken, 1/2 the bell peppers, 1/2 the black beans, 1/2 the cheese. Close the wrap and cook on medium heat, 5 minutes on each side. Repeat the process with another wrap. |
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| Place the measured sour cream in a zipper sandwich bag, snip off the tip, then squirt onto your quesadilla as desired. |
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| I added 12 bite size Tostito tortilla chips and 1/3 c. of salsa. |
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Chatoye
Chicken Quesadillas
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Steps
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1
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Cut 4 oz of grilled chicken breast
into slices.
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2
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Slice ¼ of green, red,
and yellow bell peppers.
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3
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Peel the chatoye, then cut in ½.
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4
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Slice ½ of the chatoye
into ¼
inch slices.
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5
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Season the sliced chatoye with your
choice of spices (I chose Montreal chicken seasoning), then place in a hot skillet,
flipping occasionally until the slices are almost transparent. (I used olive oil spray to prevent
sticking).
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6
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When chatoye is almost done, place
pre-cooked grilled chicken in skillet to warm.
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7
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Remove chatoye and warmed chicken
from skillet and place sliced bell pepper in the skillet, cooking until
slightly brown on all sides, then remove from skillet.
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8
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Spread 1 tbsp of Frito Lay Bean Dip
onto ½
of a wrap.
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9
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Place wrap in the skillet and layer
with 3 chatoye slices, ½
the chicken, ½
the bell peppers, ½
the rinsed black beans, and ½
the cheese.
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10
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Cook quesadilla for 5 min on each
side. Repeat process with other wrap.
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1 1
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Cut each quesadilla in ½ giving your 4
quarters.
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12
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Place sour cream in a zippered bag
and snip the corner. Squirt the sour
cream on each ¼
of quesadilla and ENJOY!
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