I had entered 2 recipes already for the last week, Santa Fe Blend week, (a total of 6 so far) for the Kraft Philadelphia Cooking Creme Video Contest in order to win the recipe on the back of the new tubs of Cooking Creme appearing in grocery stores around the country and $2500.00 prize. But, I was thinking of something to fix for our Sunday meal and thought of another quesadilla recipe, and of course, had to submit it. Simple, easy and lots of cheesy!! Tex-Mex Chicken & Black Bean Quesadillas with Corn Salsa Sounds yummy, right?? Yep, these were the “BOMB!!”
I know I’ve fixed something that most Americans would love when “almost-hubby” likes them. He’s not one for a lot of spice and not one for too “different” of a dish. He does try most everything I fix, “God love him!!” Even though most would turn their nose up if I tell them what exactly is in it. <wink>
These quesadillas are different from the potato quesadillas I had made and entered into the contest a couple of weeks ago. These wedges are filled with chicken breast meat (Oscar Mayer Deli-Fresh) and black beans. Of course, along with the Philadelphia Santa Fe Blend cooking creme and Kraft shredded cheddar cheese.
These quick quesadillas can be fixed for appetizers or what we did, serve them for lunch or dinner. The corn salsa is so full of lime flavor along with the corn, grape tomatoes, green onions and black beans. A terrific topping for any quesadilla!! The video and recipe follows. Enjoy!
Vodpod videos no longer available.
Tex-Mex Chicken & Black Bean Quesadillas with Corn Salsa
Yields: 16 wedges (appetizers) or 4 Quesadillas
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
1-10oz. tub Kraft® Philadelphia Santa Fe Blend Cooking Creme
2-6oz. packages Oscar Mayer® Deli-Fresh pre-cooked chicken breast strips
1- 15oz. can black beans, drained and rinsed, divided
3 or 4 green onions, chopped, divided
1-8oz. package Kraft® finely shredded mild cheddar cheese
8-8inch flour tortillas
1 pint grape tomatoes, halved
1-15oz. can yellow corn, well-drained
butter flavored cooking spray
Preheat the oven to 400ºF. Coat 2 nonstick rimmed baking sheets with butter nonstick cooking spray.
Arrange 4 of the tortillas on the prepared baking sheets. Spread a couple tablespoons of cooking creme with rubber spatula on tortillas. Add pieces of chicken and teaspoons of black beans evenly over cooking creme. Sprinkle about 1 teaspoon chopped onion and about 1/4 cup cheese over each tortilla. Top each with 1 of the remaining tortillas. Lightly coat the tops with cooking spray. Bake for 5 to 6 minutes. Remove from oven, carefully turn over and bake another 5 or 6 minutes, or until lightly browned and heated through. Cut each quesadilla into 4 wedges.
In a large bowl, zest and juice 1 lime. Create salsa by adding tomato, corn and remaining onion and black beans to the same bowl. Salt and pepper to taste. Toss.
Plate a couple of quesadilla wedges onto each plate. Top with salsa, dividing among the plates. Garnish with lime slices and serve while wedges are warm.
This entry was posted in Appetizers
, Spanish/Mexican Cuisine
and tagged Bake
, flour tortilla
, green onions
, Mexican cuisine
, Philadelphia cooking creme
, Philadelphia cream cheese
, real women of philadelphia
, santa fe blend
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