“Knock it off, Napoleon, just make yourself a dang quesadilla!”
The boys and I whipped up some quesadillas for dinner the other night. They got to chop bell peppers with their plastic Ikea knives. Watching them crush, tear and massacre those poor peppers with their plastic implements of doom and not allowing myself to intervene was probably as painful as getting my nails ripped out one by one. I got my revenge by letting my eldest have at it with the onion though. He lasted less than a round before claiming defeat. I want to teach my kids to love food and to love cooking. I just need to learn to let go and allow them to do their thing, even if it means torturing fresh produce.
Chicken and Black Bean Quesadillas
1 1/2 cups black beans, cooked
1 cup chicken breast, cooked & shredded
2 small bell peppers, chopped and massacred
1 small sweet onion, sliced thinly
1-2 tbsp Homemade taco seasoning (to taste)
2-3 tbsp fresh cilantro, chopped
Some shredded cheese (I used a mix of cheddar and mozzarella I had on hand)
Preheat a skillet, add a drizzle of oil and add the peppers and onions. Cook, stirring occasionally until the begin to soften. Add the chicken, black beans, taco seasoning and a splash of water. Cook and stir until the water has evaporated and everything is nicely heated up.
Heat up a clean skillet over medium heat, spray with cooking spray and lay a tortilla on the skillet. Place topping on tortilla, top with cheese and place another tortilla on top. Heat until the cheese begins to melt. Flip and cook until the tortilla gets nice and crispy.
Remove from heat, quarter and serve with fresh salsa (or the jarred stuff… ;) ) and sour cream or some guacamole.