1 large chicken breast
taco seasoning
salt and pepper
6 medium-sized corn or flour tortillas
1 can corn, drained and warmed
1 can black beans, drained, rinsed and warmed
salsa
cilantro, chopped (I didn't have any, so I skipped it)
1 can diced green chiles
Monterey, Cheddar or Pepperjack Cheese, shredded
sour cream, opt.
(These are Jenn's instructions)
Place chicken breast in a small casserole dish. Season with salt, pepper and taco seasoning. Bake for about 45 minutes - 1 hour or until no longer pink. Or you can use leftover chicken. When done, shred and add more taco seasoning if desired. Lay tortillas in a single layer on a cookie sheet. Spray lightly with cooking spray and bake at 425 degrees for a few minutes or until slightly crisp (you don't want them crunchy). Continue with remaining tortillas. Take two tortillas and top each with some shredded cheese, shredded chicken, corn, beans, salsa, chopped cilantro, diced green chiles and end with a little more cheese (so the next tortilla will stick). Top each with another tortilla and repeat layering with ingredients. Last, top each with a third tortilla. Place layered quesadilla pies back in the oven for a few minutes until cheese melts or place in the microwave for about 45 seconds. Cut into triangles and serve with sour cream. Yield: 2-3 servings. Make sure to add enough cheese between layers or your corn and beans will fall out as you try to eat it (the cheese helps everything stick together).
This is how I made it-
I cooked the chicken in a pan with oil because I made this last minute and didn't have an hour for the chicken to cook. I seasoned it with salt, pepper, & taco seasoning and then cut it into tiny squares. I took the tortillas and topped each with some shredded cheese, chicken, corn, beans, salsa, diced green chiles and then more cheese (so the next tortilla will stick), then topped with another tortilla. Instead of layering them and putting it in the oven...I used my quesadilla maker and cooked one at a time for a few minutes. Then topped with sour cream. And they were so yummy! It made enough for 4 adult servings
(These are Jenn's instructions)
Place chicken breast in a small casserole dish. Season with salt, pepper and taco seasoning. Bake for about 45 minutes - 1 hour or until no longer pink. Or you can use leftover chicken. When done, shred and add more taco seasoning if desired. Lay tortillas in a single layer on a cookie sheet. Spray lightly with cooking spray and bake at 425 degrees for a few minutes or until slightly crisp (you don't want them crunchy). Continue with remaining tortillas. Take two tortillas and top each with some shredded cheese, shredded chicken, corn, beans, salsa, chopped cilantro, diced green chiles and end with a little more cheese (so the next tortilla will stick). Top each with another tortilla and repeat layering with ingredients. Last, top each with a third tortilla. Place layered quesadilla pies back in the oven for a few minutes until cheese melts or place in the microwave for about 45 seconds. Cut into triangles and serve with sour cream. Yield: 2-3 servings. Make sure to add enough cheese between layers or your corn and beans will fall out as you try to eat it (the cheese helps everything stick together).
This is how I made it-
I cooked the chicken in a pan with oil because I made this last minute and didn't have an hour for the chicken to cook. I seasoned it with salt, pepper, & taco seasoning and then cut it into tiny squares. I took the tortillas and topped each with some shredded cheese, chicken, corn, beans, salsa, diced green chiles and then more cheese (so the next tortilla will stick), then topped with another tortilla. Instead of layering them and putting it in the oven...I used my quesadilla maker and cooked one at a time for a few minutes. Then topped with sour cream. And they were so yummy! It made enough for 4 adult servings
