Wednesday, June 22, 2011

Barbecue Chicken Quesadillas.... Mmmm mmmm Good!

Hey Y'all!

Sorry for waiting until tonight to post this, today was busy! I had to take Miss Mitzi Mazda into the dealership for a recall issue today. I love my Mazda dealership. They have an awesome waiting area filled with every magazine you could ever want to read. And these are recent, not from 2008! They also have a TV! And since I was the only one waiting today, I got to indulge in all of the magazines I love to read, but don't subscribe to and watch The Young and the Restless! YAY! Most importantly, Miss Mitzi is ready to roll for our next upcoming road trip!

After I made it home from the dealership, Pitty Pat and I took a long afternoon nap. I am still recovering from my weekend of reunion fun. My stomach has been giving me a little fit over the past few days, so I declared this afternoon as couch potato afternoon. It was very nice! Also, couch potato afternoon has stretched into couch potato night!

Yesterday, using a leftover cup of Slow Cooker Barbecue Chicken, I made Barbecue Chicken Quesadillas.
OMG. They were yummy and only took about 15 minutes to make!

Here's what you will need:

4 cups of baby spinach
salt and pepper to taste
1 can of red kidney beans drained and rinsed
3/4 cup of corn kernels drained (if you use frozen, defrost and drain first)
1 cup Slow Cooker Barbecue Chicken (We made this in the last blog post!)
8 taco sized flour tortillas (I used burrito size and just cut them)
Cheddar Cheese
*You can also add 1/2 cup of red onion to this recipe when you saute the spinach. Onion hates my stomach, so I left it out. You can also add 1 tbsp of pickled jalapeno to this mixture. Imagine if my tummy hates onion, what it would do with jalapeno!

Start by drizzling some olive oil in a saute pan. When the pan is warm, place in the four cups of spinach.Saute until wilted. Add salt and pepper to taste and remove from heat. Also, at this time, place your oven on at 200 degrees.

While the spinach is resting, place the drained kidney beans in a bowl. Mash with a fork. Then add spinach, corn, and chicken. Mix all of the ingredients together well. *Add in the jalapeno pepper here if you would like to!
(* Note: I warmed the barbecue chicken for about a minute in the microwave before mixing it in with the other ingredients. I did not want to take a chance and make myself sick. I am sure it is fine if you don't, but with a stomach like mine, I am not willing to take the risk.)

At this point, I used a pizza cutter and sliced my tortillas in half. I placed about two tablespoons of the chicken/spinach/corn mixture on each slice. Then I topped it with a tablespoon of cheese. Then I folded each slice in half. I did this until I had a cookie sheet filled with baby quesadillas.

I had a little helper during this part. I think he was trying to hypnotize me!

Next, spray a pan with cooking spray and place on medium heat. When the pan is warm enough, place the quesadillas in the pan. Let each side cook for about 3 to 4 minutes. You want each quesadilla to brown on the outside just a bit. If they are browning too fast, cut down the heat on your burner.
As each batch of quesadillas finishes, place the quesadillas in the oven to stay warm.

ACTION SHOT! Pitty Pat got bored at this stage and started to chase his tail. BOYS!

Finished quesadillas in the oven.
Dab a little sour cream on a plate and ring the dinner bell!!!! YUMM-O!!

So as you can see, I am making the most of my summer break and cooking, A LOT! I will have one more recipe for y'all later on in the week, so don't throw those extra flour tortillas out. We are going to use them to make a casserole!

Let me run and get some shut eye! Big things are happening at Casa de Pitty Pat tomorrow and it involves paint, my front door and shutters. And don't worry, I am only directing this project, not doing it! 

:) JKP

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