Penn Herb Wellness Guide
Hawaiian Barbecue Quesadillas and Black Bean Corn Salsa
Ingredients
- 3 boneless, skinless chicken breasts
- 1 dash kosher salt, or to taste
- 1 dash pepper, or to taste
- 1/2 tsp dried oregano
- 1/2 tsp dried cilantro
- 1/2 tsp cumin
- 1 Tbs olive oil
- 1/4 cup honey barbecue sauce
- 1/2 cup water
- 8 large flour tortillas
- 1/2 green bell pepper, sliced
- 1/2 onion, sliced
- 1 cup fresh pineapple chunks
- 3 cups Mexican blend cheese (or Monterey Jack cheese)
- 1 whole jalapeo, sliced (optional)
- Salsa1 cup frozen corn, defrosted
- 1 can black beans, rinsed and drained
- 1 large tomato, chopped
- 1/4 cup chopped sweet onion (or red onion)
- 2 Tbs freshly chopped cilantro
- 1 lime, juiced
Directions
- QuesadillaPreheat oven to highest setting. Preheat a large skillet.
- Salt and pepper chopped chicken. Add oregano, cilantro, and cumin to chicken. Drizzle pan with olive oil. Add chicken to hot pan and brown.
- When chicken is cooked through, add barbecue sauce and 1/2 cup water. Cook until sauce has reduced and thickened.
- Take a tortilla and rub one side with olive oil. Put the oiled side of the tortilla down on a cookie sheet.
- Assemble the tortilla by adding the chicken, green bell peppers, onions, pineapple, cheese, and optional jalapeo peppers.
- Take another tortilla and rub one side with olive oil. Place the top tortilla on the quesadilla oiled side up.
- Continue to make the other four quesadillas. Bake for 510 minutes at 500F550F until lightly browned and crispy.
- SalsaCombine all ingredients in a large bowl. Mix well. Refrigerate until ready to serve.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.