Tuesday, April 26th, 2016

I decided to make black bean burritos and chicken and potato quesadillas for dinner tonight.  It is Taco Tuesday, after all!


My husband and daughter were in the mood for quesadillas, so I whipped up a potato and marinated chicken quesadilla for them. This is how I did it:   I marinated the chicken in olive oil, balsamic vinegar, garlic, lime juice, the zest of one lime, kosher salt and pepper.  I grilled the chicken on the cooktop on my awesome grill pan from Williams-Sonoma.   I sliced a russet potato on the thin side on a mandolin and placed them on a cookie sheet that I sprayed with non-stick cooking spray.  Drizzling olive oil, kosher salt, pepper and southwest seasoning over them before baking was all they needed.  Once the potatoes were done roasting in the oven, I placed a few on the bottom of each quesadilla, on top of shredded Dubliner Irish Cheese (it’s so yummy!).  I then added the sliced chicken breast that I grilled on top of the potatoes, covering the chicken with thin sliced red onion, diced jalapeño and cilantro.  I added a bit more Dubliner Irish Cheese on top before placing the top tortilla on.  I cooked the quesadilla in my cast iron skillet in a little butter to brown the tortilla nicely.  Once the quesadilla was becoming golden on the bottom, I flipped it and browned the other side.  I topped the quesadilla with a dollop of sour cream, chopped cilantro, diced jalapeño and a little salsa.  These were really good!

As far as my black bean burrito, I opened a can of unsalted black beans, put them in a 2 quart sauce pan, added a diced red pepper, chopped garlic, diced jalapeño (seeds removed), kosher salt, pepper and cumin and heated this mixture up.  Easy peasy.  Once it was heated through, I placed a heaping spoonful of the mixture on my large flour tortilla with some crumbled cotija cheese (I also like to use feta cheese.  It’s a bit unexpected, but just as good!), folded it into a burrito and topped it with a dollop of sour cream, a drizzle of salsa, diced jalapeño and a bit more cotija cheese.  I served with tortilla chips, yum!



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