Saturday, September 13, 2008
Mini Chicken Quesadillas
I find Quesadillas to be a bit boring for me. But this one takes the cake!! The fresh corn gives a sweetness mixed with the salty and spicy flavor and you won't be able to get enough... My boys loved the fact that they were mini!
Chipotle Chicken, Black Bean and Corn Mini Quesadillas
3 Tablespoons extra virgin olive oil
30 2 1/2- 3inch round flour tortillas, cut with round cookie or biscuit cutter
2 Cups diced cooked chicken
2-3 chipotle peppers in adobo sauce from can (3 if you like spicy)
1/4 Cup fresh cilantro leaves, chopped
1 fresh corn on the cob, kernels removed
1 Cup drained black beans
2 Cups shredded cheddar cheese
2 Cups sour cream
2-3 Tablespoons adobo sauce from can of chipotle peppers
1. Preheat oven to 375 degrees F. Place tortillas onto a baking rack placed over a baking sheet. Brush tops of each tortilla with oil and bake for 5-7 minutes or until slightly golden brown. Remove and set aside.
2. Heat 2 Tablespoons olive oil into large skillet over medium heat. Add chicken, chipotle peppers, cilantro, corn and beans until heated through, about 5 minutes.
3. Sprinkle a thin layer of cheese over each bottom tortilla. Spoon a heaping Tablespoon of chicken mixture over cheese layer then sprinkle with a pinch more cheese. Lightly press a tortilla round over top. Repeat this process until chicken and tortillas are used up. Bake for 7-9 minutes or until cheese is melted. Combine sour cream and chipotle in a small bowl. Serve with a cilantro leaf garnished plate and top with chipotle sour cream if desired.
*Depending on what size you cut your tortillas you may need more or less to use all of filling. If you have a house full of non-spicy fans, only use 1 chipotle chili. You'll still get the smoky flavor with less heat*