Stewed Chicken, Refried Beans And Oaxaca Cheese Quesadillas
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
Chili Powder1 clove
Garlic (finely grated)2 cups
Cheese (shredded oaxaca)1 cup
Refried Beans2 tbsps
Unsalted ButterDirections:
1
Combine the tomatoes, chili powder, garlic, 2/3 cup water and 1/2 teaspoon salt in a small saucepan
2
Bring to a simmer over medium heat and cook, breaking up the tomatoes with a spoon, for 10 minutes
3
Add the chicken breast, nestling it in the sauce, and simmer, flipping once, until cooked through, 8 to 9 minutes per side
4
Transfer the chicken to a plate, shred it, and return it to the sauce
5
Season with salt and pepper
6
Lay a tortilla on a work surface and top evenly with 1/2 cup Oaxaca cheese
7
Add a quarter of the shredded chicken and tomato sauce and a quarter of the beans
8
Fold the tortilla in half to enclose the fillings
9
Repeat with the remaining tortillas and ingredients
10
Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat
11
Cook one of the quesadillas, flipping once, until golden brown and the cheese is melted, about 3 minutes per side
12
Remove to a cutting board and repeat with the remaining quesadillas
13
Cut into triangles and serve with the guacamole, salsa, scallions and sour cream