I always prefer fresh ingredients to canned or frozen, but there will be times when we are out to sea and run out of fresh goods. I’ve been exploring some healthy options that aren’t full of preservatives and are easy to make and these quesadillas fit the bill nicely. They would also be a great meal for the kids to help with and to make when camping. All of the ingredients are readily available at our Alameda Grocery Outlet and you may even find many of them in the organic aisle.
Variations: So many. You can leave out the chicken if you want to go vegetarian and of course swap out the canned items for fresh.
- 8 flour tortillas
- 2 cans (12.5 oz) chicken breast
- 1 can (15 oz) canned corn (or frozen)
- 1 can (15 oz) black beans
- 2 cups grated cheese
- 1 cup salsa
- Optional: Avocados and sour cream for topping.
- Drain the ingredients thoroughly. If there is too much liquid, the quesadillas will come out a bit on the soggy side and require a fork, but they’ll still be good.
- Layer however you like on one half of the flour tortillas; I did corn, black beans, chicken, cheese and salsa. (Don’t over fill or you won’t be able to flip when cooking.)
- Fold the tortillas over gently (don’t crease)
- You can cook them a variety of ways:
- If baking for a crowd (this recipe makes 8) they all cook at the same time in the oven on foil-lined cookie sheets at 350 degrees for 10-12 minutes;
- Doing 1 or 2 at a time, you can cook in a pan on the stovetop, flipping carefully after the bottom is lightly browned.
- Or, as we’ll do much of our cooking when underway in warm climates and smooth water, on a foil lined barbecue, again flipping after the bottom is lightly browned.
- I imagine you could microwave them, but as I don’t have one I’ve not tried them this way and they may come out soggy.
- Basically, you are looking to melt the cheese and crisp up the tortilla, so however you get the job done is fine!
- Top with sour cream and avocado or serve as is with a side of tortilla chips and salsa.
- They would also be delish with my pickled jalapeno or Serrano Peppers.
Makes 8 quesadillas.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.