I wish every recipe I tried turned out fabulous. It seems alot of recipes I've been trying lately have turned out to be flops. Including one for Spinach and Feta Quesadillas I found on Pinterest. Yuck-a-rama! However, it was not a complete failure because I learned that making Quesadillas is actually really easy and not scary at all... I just needed to adjust the entire filling of the Quesadilla. Here is what I came up with. The hubs and I loved them soooo much it's going to be a new favorite and staple in our house. Love that!
4 small Flour Tortillas
1 10 oz can of Valley Fresh Organic Chicken Breast in water (or other IC friendly canned chicken)
3 oz of Cream Cheese (brick not tub)
1/2 small Yellow Onion, diced
1/3 Red Bell Pepper, diced
1/3 Green Bell Pepper, diced
1/3 Cup Green Onion, diced
1/3 Cup Black Beans (or whatever bean you can tolerate)
1/2 to 1 tsp Cumin (depending on your tolerance of Cumin... I can handle a full tsp)
1/2 Cup Mozzarella Cheese
1Tbsp Olive Oil
1)Prepare filling: Drain can of chicken and put in a small pot along with the cream cheese. Heat on medium/low to melt the cream cheese. Meanwhile, saute the Yellow Onion, Red Bell Pepper and Green Bell Pepper in Olive Oil for about 5 minutes until onions are clear. When cheese is well melted and mixed into chicken add the Onion/Pepper mixture to it. Also add the Green Onion, Black Beans and cumin. Stir until mixed well and heated through. Just a couple minutes. The filling is ready.
2)Melt a touch of butter in a pan. Place a tortilla into the pan, swirl it around in the butter and repeat with all tortillas (only buttering one side of the tortilla). Add half the filling to one tortillas and sprinkle with half the Mozzarella cheese. Cook the Quesadilla butter side down until golden brown, about 2-3 minutes and then flip (Tip: To easily flip the Quesadilla place a plate onto the Quesadilla
in the pan and flip it from the pan to the plate and then slide it back
into the pan.) Repeat for second Quesadilla
Makes 2 Quesadillas.