Stewed Chicken, Refried Beans and Oaxaca Cheese Quesadillas

Ingredientes

One 15-ounce can fire-roasted tomatoes

2 teaspoons chili powder

1 clove garlic, finely grated

salt and freshly ground black pepper

One 8-ounce boneless skinless chicken breast

Four 10-inch (burrito size) flour tortillas

2 cups shredded Oaxaca cheese

1 cup refried beans

2 tablespoons unsalted butter

Guacamole, salsa, chopped scallions and sour cream, for serving

1 cucharada knorr

2 piscas cominos

Sal al gusto

Preparación

Combine the tomatoes, chili powder, garlic, 2/3 cup water and 1/2 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, breaking up the tomatoes with a spoon, for 10 minutes. Add the chicken breast, nestling it in the sauce, and simmer, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, and return it to the sauce. Season with salt and pepper.

Lay a tortilla on a work surface and top evenly with 1/2 cup Oaxaca cheese. Add a quarter of the shredded chicken and tomato sauce and a quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.

Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until golden brown and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.

Cut into triangles and serve with the guacamole, salsa, scallions and sour cream.

Fuente: Food Network

CALL NOW AT (832) 206-1303 FOR A QUOTE, OR CONTACT US. El Tampiqueño Cheese Products is a family business dedicated to the production of typical regional cheeses and creams, which specializes in cheese, oaxaca cheese, grill cheese, Mexican cream and Salvadoran cream in different forms and sizes.

We cares personally and in detail each of the production process with the idea that each product is unique and made ​​with 100% natural product. If you prefer you can This email address is being protected from spambots. You need JavaScript enabled to view it.