I always rinse my black beans first. |
I actually ended up using 1 tbsp of sour cream, not 1 tsp as shown. |
I used 2 tbsp total, but wasn't sure how much I would want so I spread 1/2 a tbsp at a time. |
The absolute BEST purchase you can make. |
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. |
I only cooked the bell peppers until they were barely brown. |
Place the wrap in the pan and spread the bean dip over 1/2 of the wrap. |
Place the measured sour cream in a zipper sandwich bag, snip off the tip, then squirt onto your quesadilla as desired. |
I added 12 bite size Tostito tortilla chips and 1/3 c. of salsa. |

Chatoye
Chicken Quesadillas
|
|
Steps
|
|
1
|
Cut 4 oz of grilled chicken breast
into slices.
|
2
|
Slice ¼ of green, red,
and yellow bell peppers.
|
3
|
Peel the chatoye, then cut in ½.
|
4
|
Slice ½ of the chatoye
into ¼
inch slices.
|
5
|
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).
|
6
|
When chatoye is almost done, place
pre-cooked grilled chicken in skillet to warm.
|
7
|
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.
|
8
|
Spread 1 tbsp of Frito Lay Bean Dip
onto ½
of a wrap.
|
9
|
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.
|
10
|
Cook quesadilla for 5 min on each
side. Repeat process with other wrap.
|
1 1
|
Cut each quesadilla in ½ giving your 4
quarters.
|
12
|
Place sour cream in a zippered bag
and snip the corner. Squirt the sour
cream on each ¼
of quesadilla and ENJOY!
|
That's sounds appetizing ty
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