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Loaded Quesadillas

A great weeknight meal or afternoon snack for your kids to enjoy.

Moe's Southwest Grill, a fast-casual restaurant, recently opened in Southington at 720 Queen St. If you love their dishes and want to try making a homemade version, this quesadilla is a perfect dish to start with.

Quesadillas are a great quick dinner, snack for your kids, or a filling appetizer to throw together in no time.

They are an extremely versatile and convenient dish, made with whatever fillings you have on hand.  You can add a minimum of seasoned chicken or load them with a variety of vegetables, cheeses, and proteins you have available.

When baked in the oven, your quesadilla forms a wonderful golden flaky crust, with a center of warmed fillings and oozing cheeses.  It's an irresistible dish perfect for many occasions.

Visit my food blog, Sprinkles of Parsley, for my Pico de Gallo recipe to use as a condiment along with your quesadilla.

Recipe Tips

  • If you like heat, try adding 1 diced jalapeno, seeds removed. 
  • Jalapeno peppers provide heat, without being overly hot as long as you remove the seeds. 
  • It is best to wear gloves while handling jalapeno peppers, but if you don't have gloves remember to wash your hands immediately after handling, and do not touch your eyes.


Quesadilla

Makes: 2 quesadillas
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1 chicken breast
1 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground pepper
1/4 teaspoon salt
2 tortillas
Olive oil for brushing
1/2 cup cheddar cheese
1/2 cup monterey jack cheese
1 cup canned black beans, drained and rinsed
1/2 cup canned corn, drained and rinsed
1 avocado, diced into 1 inch cubes
4 tablespoons cilantro, roughly chopped
4 tablespoons chives, chopped

Directions

Cut your chicken into 1/2 inch cubes. Combine your chili powder, paprika, onion powder, garlic powder, salt, and pepper in a small dish. Toss your chicken with the seasoning mix until coated. Then heat one tablespoon of olive oil over medium heat in a large pan and sauté the chicken until no longer pink, about 5-8 minutes.

Prepare your fillings by draining and rinsing your corn and beans, cut your avocado into 1 inch cubes, dice your cilantro, and chop your chives. Then brush both sides of your tortilla with olive oil and place on a cookie sheet.

To assemble your quesadilla, spread ¼ cup of cheddar cheese and ¼ cup monterey jack cheese over half of your tortilla. Then top with 1/2 cup black beans, 1/4 cup corn, half of your cooked chicken, half of your avocados, 2 tablespoons of cilantro and 2 tablespoons chives, then finish with your remaining ¼ cup cheddar cheese and ¼ cup monterey jack cheese. Repeat these steps with your second tortilla.

Cook at 400 degrees for 10 minutes, then flip and cook for an additional 10 minutes, or until golden brown and the cheese is bubbling.  Serve with salsa, sour cream, guacamole, or pico de gallo.

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