Cowboy Quesdillas

>> Wednesday, February 15, 2012

These quesadillas are a refreshing change of pace from the traditional quesadillas.  I love the addition of BBQ sauce to kick up the flavor a notch and they are a perfect dinner when you're running short on time or you need to feed a crowd.  To simplify things, I baked my quesadillas in the oven because I've learned from past experience that it's really not enjoyable to stand over a stove for 15-20 minutes flipping one quesadilla after another.  While the tortillas don't get as browned in the oven as they do on the stove, they do get just as crunchy - and that's the important thing!  The filling for these is very hearty, so you really don't need to add the chicken (unless you have a carnivore in the family that must be fed).

You'll notice that this recipe makes 10 quesadillas, so unless you want to feed a lot, you'll probably want to half the recipe.  But the quesadillas do reheat well in the toaster or oven, so I've been serving them for lunch for the past few days.

Cowboy Quesadillas
recipe adapted from Our Best Bites

for the quesadillas:
1 15-oz can black beans, drained and rinsed well
1 15-oz can pinto beans, drained and rinsed well
1 cup frozen corn, defrosted
2 roma tomatoes, seeded and chopped
4 green onions, sliced
1/4 cup fresh cilantro, chopped
1 large or 2 small chicken breasts, cooked and chopped
1/4 cup BBQ sauce
4 cups Mexican shredded cheese blend
20 tortillas

for the sauce:
2/3 cup fat free ranch dressing
1/3 cup BBQ sauce

Preheat oven to 375 degrees.  Put foil or parchment paper on two large cookie/baking sheets.  Arrange 10 tortillas on the two baking sheets, trying to overlap the tortillas as little as possible.  Set aside.

In a large bowl, combine black beans, pinto beans, corn, tomatoes, green onions, cilantro, chicken and BBQ sauce.  Mix well.

Sprinkle a little cheese on the top of each of the tortillas on the baking sheets.  Evenly divide the filling between the 10 tortillas and top each with more cheese.  Cover them with the remaining 10 tortillas.  Bake quesadillas for about 15-20 minutes, or until the tortillas are toasty and the filling is hot throughout.

Meanwhile, in a small bowl, stir together the ranch dressing and BBQ sauce.

Cut tortillas in half or quarters.  Serve hot with the BBQ-ranch sauce.


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