- 1 tablespoon oil
- 2 chicken breasts, cut into bite size pieces (2 cups cooked)
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- salt and pepper, to taste
- 1/2 red bell pepper, diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can green chilies
- 1/2 cup spreadable cream cheese
- 6 strips Smithfield Naturally Hickory Smoked Bacon, cooked and crumbled
- 1/2 cup chopped green onions
- 2 cups shredded cheese
- 8, 8 inch flour tortillas
- sour cream and salsa, for serving
Instructions
Saute the chicken with chili powder, oregano, salt and pepper in oil over medium heat in a large skillet until browned all over. Add red pepper and saute until chicken is cooked through and peppers are softened.Add black beans, green chilies, and cream cheese. Cook until melted together. Remove from heat and stir in cooked bacon.
Place four tortillas on the countertop. Spread with chicken mixture. Top with green onions and cheese. Place remaining tortillas over top, to cover.
Cook on a grill over medium heat for a couple of minutes on each side until tortillas are crispy and cheese is melted. Alternatively you can cook these individually on the stove top over medium heat in the same fashion.
Cut each quesadilla into 6 pieces. Serve with sour cream and salsa.
Serves: 4
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