Chicken Quinoa Quesadilla
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The day after I made the chicken quinoa taco salad I made quesadillas with the leftovers. Considering that the taco salad was acutally a leftover meal, that means that I got three completely different meals out of our chicken tacos. That’s music to my ears for busy weekday dinners and lunches!
Use the corn or flour tortillas of your choice. If I’m short on time and can’t make homemade tortillas {which seems to be the case these days!}, I like to buy corn and flour tortillas from a local taqueria so that my family can still enjoy homemade tortillas. They really are more tender and flavorful than the generic supermarket varieties. The same goes for our salsa verde and other salsas, when we don’t have our own we prefer the taqueria versions over supermarket brands.
- Flour tortillas
- Cheese, grated
- Chicken, shredded or chopped
- Quinoa
- Black and/or pinto beans, drained and rinsed
- Cotija or feta cheese crumbles
- Avocado, cut in cubes
- Tomatoes, chopped
- Corn
- Salsa verde
- Cilantro-lime vinaigrette or any taco salad dressing
- Sprinkle a little bit of cheese on half of a tortilla.
- Spoon some quinoa taco salad over the cheese.
- Sprinkle a handful of cheese over the top and then fold the top part of the tortilla onto the top.
- I use our panini press to cook our quesadillas.
- You can also cook them on the stovetop or in the oven on broil.
Tags: cilantro-lime vinaigrette, healthy quesadillas, quesadillas, quinoa, salsa verde, taco salad
Thu, Oct 18, 2012
Appetizers, Around the World, Chicken & Turkey, Disguising Healthy Foods, Main Dishes, Mexico, North America, Search by Course