When everyone wants dinner on the table 30 minutes ago, this is the dish to pull out of your sleeve; just like magic. Quick and easy, colorful and nutritious. Make a little extra for leftovers because your family will beg you to make these again and again, kind of like my family has been doing all this week. Most of the time you have all these ingredients on hand, but if you don’t then you definitely will from now on. Family members have great memories and they’re going to remember this one, believe me.
When we first started seeing rotisserie chicken sold in grocery stores, I thought what a brilliant idea this is. Now stores are selling rotisserie chicken pulled off the bone AND diced; even more brilliant! I have no excuse for not eating at home. I can pull off a quick chicken recipe in no time now. The time savings is so worth it to me. Really the cost per pound isn’t that shocking considering all that is wasted in bones and skin from the whole bird, such a mess. Chicken is low in fat, high in protein and oh so versatile. Here are a few blog posts which you could easily substitute diced rotisserie chicken: Lemon Basil Chicken over Whole Wheat Penne Pasta, Chicken and Black Bean Quinoa Bake with Mango Peach Salsa, Low Carb Chicken Melt or BBQ Chicken Tacos just to name a few. Any recipe that calls for cooked chicken can use rotisserie chicken. I get a little giddy just thinking about all the time I’m saving with this great product.
Everyone loves quesadillas. I like making them with a whole grain tortilla. I brush a little oil over the outsides of each tortilla and fill the insides with taco-seasoned cooked chicken, Mexican cheese and a white bean salsa that’s super easy to make, especially with a food processor. I flip it over when the bottom tortilla is nicely browned (this would be especially quick with a quesadilla maker) and cook the other side. Cut with a pizza cutter and top with diced avocado, light sour cream and leftover white bean salsa for an easy, delicious dinner meal.
One Year Ago: Chicken Cordon Bleu with Butter Lemon Sauce
- Taco Chicken Quesadillas with White Bean Salsa
- 1 packet taco seasoning
- Juice of one lime
- 1 pound cooked and diced chicken breasts (available in most grocery store deli cases)
- 1/2 medium white or red onion, cut into wedges
- 1/4 cup fresh cilantro
- 1 medium jalapeno, seeded
- Juice of one lime
- 1/2 tsp sea salt
- 1 (15-ounce) can white beans, drained and rinsed
- 1 Tbsp canola or olive oil
- 8 (6 to 8-inch) whole grain tortillas (whole wheat, black bean or other favorite variety)
- 1 cup shredded Mexican cheese (Monterey Jack with Cheddar or Colby Jack blend)
- 1 avocado, diced
- 1/2 cup light sour cream
- Combine taco seasoning, lime juice and diced chicken. Toss to combine and set aside.
- For the White Bean Salsa: Combine the onion, cilantro, jalapeno, lime juice and salt in a container of a food processor fitted with a metal blade. Cover and pulse until finely chopped. Transfer to a bowl and stir in white beans and set aside.
- Heat indoor or outdoor grill to 300 degrees F. Brush oil on one side of each tortilla. Place 4 tortillas, oil-side down, on heated grill. Spoon about 1/2 cup seasoned chicken on top of each tortilla, spreading to the edges. Top each with 1/4 cup cheese and 1/4 cup white bean salsa. Place the remaining 4 tortillas on top of the cheese and salsa, oil-side up. Grill for about 1 to 2 minutes or until bottom tortilla is crispy and golden brown. Then carefully flip quesadilla and grill other side for another 1 to 2 minutes or until crispy and golden brown. Remove from grill and cut into wedges with a pizza cutter.
- Serve immediately with diced avocado, light sour cream and extra white bean salsa, if desired.
You'll have extra white bean salsa which you can use as a topping or save for the next time your family clamors for this recipe. Store in an air-tight container in the refrigerator for up to one week.
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