Let’s have some quesadillas! (I could always eat quesadillas.) (Always.)
This is one of those shortcut dinners where you’ll be praising all the heavens for days. A packet of taco seasoning meets some chicken thighs. A can of refried beans meets a little water and cumin and succumbs to smoothness. A block of Monterrey jack cheese gets grated and introduced to the best use of its life. And then it’s dinner time.
Be sure and trim the excess fat off the thighs. Or use breasts if you want. Anything goes!
Our chicken gets seared, our beans get smashed, our mouths get watery. (<–sorry)
A short stint in a clean pan and dinner is on the table. Ooey gooey cheesy quesadillas with shredded chicken and seasoned beans. It’s terrifically simple.
And you know, go nuts with the sour cream and salsa. Hell, mix the two together for the ultimate lil’ dipping sauce. Slice up some scallions for a hit of onion essence, along with cilantro for that earthy kick. You know the quesadilla drill. I’m just here to nudge you.
Nudgey nudge nudge.
Did it work?
I knew it would.
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Ingredients
- 5 chicken thighs, excess fat trimmed
- 1 taco seasoning packet
- 2 Tbs. Olive oil
- 16 oz can refried beans
- 1/4 cup water
- 1/2 tsp ground cumin
- Pinch of salt
- 8 oz block Monterrey jack cheese, shredded
- 4 large flour tortillas
- Sliced scallions, cilantro, sour cream and salsa, for garnish
Instructions
- Season the chicken thighs on both sides with the taco seasoning. Heat the oil in a wide skillet over medium high. Arrange the chicken in a single layer and sear for six minutes. Flip the chicken and sear another six minutes. Flip it and go two more minutes. Remove the chicken from the pan to rest about five minutes, then shred with two forks or your hands.
- Add the refried beans to a bowl. Add the water and cumin, along with a pinch of salt. Use a wooden spoon or fork and mash the beans a bit until smooth. Microwave about 20 seconds to help smooth it all out.
- Arrange a large flour tortilla on the counter. Sprinkle one half with cheese, a dollop of beans, the shredded chicken and more cheese. Fold the tortilla over to cover, then place it in a clean skillet over medium high. Toast the quesadilla in the pan until the cheese melts and the tortilla gets some beautiful charring in places. You know the drill.
- Continue with the remaining quesadillas and serve with salsa, sour cream, cilantro and scallions. So, so delish.
- Makes four quesadillas, cut into 3 or 4 pieces. So, a lot. (Photo shows one serving!)
Please, yes, quesadillas forever.
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