I need simple lunches. Delicious lunches. Lunches that aren’t cereal right out of the box or Annie’s bunny crackers by the handful. Both are delicious – but probably shouldn’t be a daily fall back.
Quesadillas might be my favorite lunchtime fall back for a few reasons. The main is that you can fill it with whatever you want. It’s the perfect vehicle for gooey cheese. It can be spicy or sweet or savory. It is the hot and less messy sandwich. Na, it might be better than sandwiches. GASP.
I like my quesadillas to the be perfect mixture of fresh and comforting. That’s why I mixed in right, raw red peppers with the sweetness of sauteed corn and the sharpness of cheddar and feta. Dig in.
Recipe for chicken quesadillas with corn, black beans and feta
- 4 large flour tortillas
- 1 cup finely shredded white sharp cheddar cheese
- 1/2 cup frozen corn kernels
- 1/2 sweet onion, diced
- 1/2 sweet red pepper, diced
- 1/2 cup black beans
- 1/2 cup crumbled feta
- 1 cup cubed chicken breast, seasoned (1 teaspoon honey, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon cayenne)
Heat a large skillet with oil over medium-high heat.
Toss in the chicken with the seasoning. Stir until the chicken is coated and cooked through. Set it aside in a bowl.
Wipe the pan clean with a paper towel. Add a teaspoon oil, the corn and onions. Let it cook until soft, about 10 minutes. Set aside.
Butter one side of each tortilla.
Fold in half, butter side down in the pan. Fill with 1/4 of the chicken, corn mixture, black beans, both cheese and red pepper. Close the top and let it cook about 3 to 5 minutes or until golden brown. Using two spatulas, one on top and the other on the bottom, flip the quesadilla and cook on the other side. Repeat with each tortilla. Serve immediately.
