What’s for dinner? If this is the question you are pondering, Home Remedy has the answer! Stop by for a quick shopping trip, and you can have this South of the Border menu of quesadillas and smoky black beans on the table in less than half an hour.
My husband Frank and I found this to be one of the most delicious- and easy- Home Remedy at Home meals I’ve tried out so far. The La Tortilla Factory tortillas made from stone ground corn by a California company have a really wonderful texture and flavor. I like them the most of any packaged corn tortilla I’ve tasted. They fry up to a beautifully speckled golden brown as you can see in the photo. Beecher’s Jack is soft and flavorful, an ideal melting cheese. Add a glass of icy cold beer for a truly irresistible South of the Border supper!
Chicken Quesadillas with Jack Cheese and Smoky Chipotle Black Beans
Makes 2 servings
Home Remedy Shopping List
For the quesadillas:
1 package La Tortilla Factory Corn Tortillas (reefer)
1 chunk Beecher’s Just Jack or Organic Valley Shredded Cheddar (reefer)
Cooked and shredded chicken meat (about a handful) (salad bar)
1 can San Marcos Nacho Jalapenos or 1 jar Mama Lil’s Peppers, or both
La Mexicana salsa (reefer) or your favorite salsa
For the smoky chipotle black beans
1 can Bush’s Black Beans
1 can Carey Chipotle Chile in Adobo (see menu note below)
1 yellow or red onion or a handful of sliced red onion from the salad bar
1 ripe avocado (reefer)
1 lime (reefer)
1 tub Daisy Sour Cream (reefer)
(In your home pantry: olive or veg oil, chicken stock or water, salt and pepper)
To make the quesadillas: If using Beecher’s Jack, grate the cheese. For each quesadilla lay one tortilla on a work surface, top with about 1/3 cup grated cheese and 5 shreds of chicken, add a few slices jalapenos (cut them in half first if you like) and/or some Mama Lil’s peppers. Top with a second tortilla. Assemble one (or more, see Notes) quesadilla per person.
Lightly coat the bottom of a grill pan, nonstick sauté pan, or cast iron skillet with oil and heat over medium high heat until hot. Add the tortillas (in batches as needed). Cook a few minutes each side until the cheese is melted and tortillas are golden, adjusting the heat if needed. (If desired, keep finished quesadillas warm in preheated 200°F oven until all are fried.) Cut quesadillas into wedges and serve with the salsa.
To make the black beans: Chop enough onion to yield 1/4 cup chopped. Put 1 tablespoon oil in saucepan and heat over medium high heat. Add onion and sauté until tender, stirring, 4 to 5 minutes. Turn off heat. Drain black beans and add them to saucepan. Remove one chipotle chile from can and cut it in half. (You are using only ½ a chipotle chile) Mince the chile and add it plus 1/4 teaspoon of the chipotle puree from the can to the saucepan with 1/2 cup water or stock (packaged stock is fine).
Simmer gently over medium heat until hot and the juices are thickened, about 7 to 8 minutes, adding a little more stock or water if needed to get the consistency you prefer. Taste and season with salt. Peel and dice the avocado. Serve beans in bowls topped with avocado, sour cream, and a squeeze of lime.
Notes on this menu:
Chipotle chile will flavor your beans with a very special smoky heat, but if you don’t want to commit to buying a can, omit the chipotle and season your beans to taste with World Spice Ancho Chili Flakes or your favorite hot sauce. If you do buy the can of chipotle, you will have most of it leftover, but it will last a very long time in a tightly covered container or jar in the refrigerator. Also, you can add more chipotle to the beans than suggested in the recipe, but taste as you go along- it’s quite hot!
Depending on how hungry you are, you can make one or two quesadillas per person, or you could make 3 quesadillas for 2 people and share them.
Additional Serving Suggestions (add to your shopping list if desired)
Adam’s Beverage Pick: HUB lager. Adam says: “HUB lager is a great selection to pair with a smoky and spicy Mexican inspired dish. The malt character will eat up the richness of the beans and chipotle. Despite the malty character, the beer is still refreshing and has a little Northwest flair with two different types of hops. Also keep in mind that Home Remedy has all of your favorite Mexican beers available by the can or bottle. Don’t forget the lime!”
For a quick salad: I used a cuke from my fading summer garden, but you can pack up a box of sliced cucumbers from the salad bar, arrange the slices on a platter, give them a good squeeze from a lime wedge and sprinkle lightly with sea salt for the simplest and most refreshing salad ever!