A quick and easy weeknight meal that your family will love!
2 grilled Chicken Breasts
1 cup Salsa Verde
1 (15 oz) can Black Beans, rinsed and drained
1 1/2 cup Monterey Jack Cheese
12 Corn Tortillas
Grill 2 large chicken breasts.
See my post Secret Ingredient Juicy Chicken Breast or season with Taco Seasoning (see Homemade Spice Blends) and grill until an internal temperature of 165 degrees F. is reached.
I keep my freezer stocked to make recipes like this even easier
for those busy week days.
Shred the chicken with two forks and put it into a skillet
along with the salsa verde.
Add the black beans to the skillet and warm over medium/low heat.
Heat your griddle to medium/high heat and lightly spray with oil.
Place a tortilla on the griddle and layer the cheese,
... the chicken and black bean mixture,
... another layer of cheese and top with another tortilla.
Grill until the tortilla is golden brown and the cheese is melted.
Turn over and grill on the other side for a few more minutes.
Repeat with the remaining ingredients to make 6 quesadillas.
Serve with the remaining salsa verde and Super Simple Guacamole.
Serves 6
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