Chile and Lime…Together in #FranksRedHot


This easy quesadilla dish not only offers the ease of cooking the dish by baking the filled tortillas, but also adds pre-cooked chicken breast strips, canned beans and tomatoes and an easy to make salsa.

The spicy flavors of Frank’s RedHot® Chile ‘n Lime™ Hot Sauce

offers so much zesty flavor without having to add any other spice to the quesadillas. This could be served as appetizers or for a lunch or dinner. A GREAT DISH TO SERVE AT THE SUPER BOWL.

Spicy Chicken & Bean Quesadillas with Lime & Corn Salsa

Yields: 16-20 wedges (appetizers) or 4 Quesadillas

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Ingredients:

1-16oz. package sour cream

1 Tablespoon plus 1/2 teaspoon Frank’s RedHot® Chile ‘n Lime™ Hot Sauce, divided

1 1/2 cups cubed pre-cooked chicken breast

1-15oz. can black beans or pinto beans, drained and rinsed, divided

1-10oz. can diced tomatoes, strained

3 green onions, chopped, divided

1-8oz. package shredded Monterrey jack cheese

8-8inch flour tortillas

3 or 4 Roma tomatoes, chopped

1-15oz. can yellow corn, well-drained

2 limes

1/4 cup chopped fresh cilantro

Instructions:

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. In a small bowl combine sour cream with 1 Tablespoon hot sauce. Spread a couple tablespoons of sour cream mixture with rubber spatula on each tortilla. Add pieces of chicken and teaspoons of beans and tomatoes evenly over sour cream. 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 and add 1/2 teaspoon hot sauce. Create salsa by adding tomato, corn, cilantro 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.

Advertisements

About amrecipes

My love of cooking has taken over. I was on the net one day and saw an ad for a recipe contest. I entered. Then, I entered another. Then another, and so on and when I won a contest... an entire year's worth of tomato products, I was hooked. Since then, I've entered many many different recipe contests. I have won a trip to New York, entries into cook-offs, a recipe published in a Kraft/Paula Deen cookbook and many food products and food related items. I enjoy cooking and entering recipe contests. I hope I spark an interest in others to create something they can be proud of. I'm always getting more ideas from the internet. Wow, I remember not having the internet years ago. It's a God send and I'm trying to cover every inch of the food sites!! Join me in my quest to keep fresh ideas flowing and creating new and exciting dishes.
This entry was posted in Appetizers, Cheese, Chicken, Contest, corn, Monterey Jack, Sauces, Spanish/Mexican Cuisine, Tomatoes, Tortilla and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s