This dish was great. I am impressed with the balance between the rich and creamy quesadilla filling and the fresh and tangy salad. This is what I understand to be the essence of good Mexican cooking. I cooked this dish to use up left overs I had around the house. I had black beans and tortillas left over from the spicy pulled beef I made, and the chicken meat I pulled from the carcass after making chicken stock. You could just as easily use some left over BBQ chicken, or other cold meat you have in the fridge. I had to cook these in a large non stick frying pan, but I’d highly recommend you use a sandwich press (I don’t have one). It will avoid the tricky issue of how you flip them without loosing your filling.
|4||cherry tomatoes, quartered|
|chilli sauce (optional)*|
|1||cup||cooked chicken meat, shredded|
|1||cup||sweet corn kernels, drained|
|1/4||cup||black beans, drained|
|1||small Spanish onion, finely diced|
*I used a little of the reserved sauce from my spicy pulled beef tortillas
To prepare the salad, combine the cherry tomatoes, rocket, olive oil, lime juice and salt.
Spread a little of your chilli sauce on half your tortillas, then scatter with some grated cheese. Scatter over the onion, chicken, beans and corn, then add more grated cheese. Cover with the remaining tortillas and cook in a medium pan till the tortillas are golden and the cheese is melted. Remove from the pan and slice into wedges.
Serve with the salad and a dollop of sour cream.