Living in Texas, there are countless Tex-Mex dining options and absolutely everyone has a favorite joint. The problem with eating out for Tex-Mex is this: chips and queso. I don't know about ya'll, but when a server puts that plastic basket of golden and warm tortilla chips in front of me, I am a goner. A margarita (well, not now because I'm pregnant), a basket of chips and queso, a plate of greasy enchiladas, and 7 bajillion calories later....well you get the idea. Unless you're incredibly disciplined and are one of those "I'll just have the grilled fish tacos on corn tortillas and a skinny margarita" person, you're likely to consume an absurd amount of calories while dining out for Tex-Mex. Don't get me wrong, I am all about the occasional indulgence. However, if you're having a craving and want to feed your family a much healthier option, try these quesadillas. These are so versatile, super toddler-friendly, and are SO easy to whip up. Loaded with fiber, protein, and of course veggies, you will feel great about serving this meal to your family!
I used my pressure cooker to make the chicken mixture, but you can also use your slow cooker.
Ingredients:
Large/Burrito size flour tortillas
1 15 oz can of black beans - Drained and rinsed
2 lbs of chicken thighs or breasts
3 tsp of ground cumin
1 16 oz jar of mild salsa of your choice - I used H-E-B brand organic Salsa
1 cup of water
10 oz bag of frozen chopped spinach
Mexican cheese blend - shredded
Unsalted butter or canola oil
Salt and pepper
Optional: Avocado and sour cream
Set a large pot or your pressure cooker to medium high heat then add 2 tsp of oil
** I was terrified of my pressure cooker and let that baby sit in my cupboard for five years. Then I saw an 8 year old use a pressure cooker on MasterChef Junior without flinching. The next day, I learned how to use my pressure cooker properly and have never looked back. Seriously guys, the pressure cooker is the most amazing cooking tool ever.
Place the chicken in the pot/pressure cooker and add some salt and pepper. Sear the chicken on each side for 2-3 minutes, allowing for the juices to seal
At this point, if you're using a slow cooker, transfer the chicken to the slow cooker. Add the black beans, the salsa, the cumin, 1 cup of water, 1 tsp of salt, and a bit of pepper. Set on low for 8 hours if using a slow cooker.
If you're using a pressure cooker, just add the same ingredients as above to the pot. Set the pressure cooker on high heat until you've achieved high pressure and get the steam/whistle, then lower your pressure cooker's heat, but still retain relatively high pressure (don't release the pressure yet). You may need to set it a couple of notches down from high heat, depending on your stove.
After 15 minutes (or 8 hours for the slow cooker), remove the pressure cooker from the heat and let the pressure drop naturally. Some pressure cookers have a quick release valve which I've used when I am pressed for time. Once the pressure has been completely released, open the lid. You should be able to easily shred the chicken with two forks. Yes, after 15 minutes in the pressure cooker ya'll! I'm telling you, this is truly a fantastic tool!
Add your cooked spinach to the mixture and stir well.
Taste the mixture and add salt and/ or pepper as needed.
Set up your quesadilla-making station: Flour tortillas, cheese, butter or canola oil, and chicken mixture.
Get a large skillet or pan heated up on medium high heat. Add a pat of butter or 1/2 tsp of canola oil. I feel like olive oil has a bit too much of a noticeable flavor and can alter the taste of this dish so I opted for canola oil for my husband and butter for my toddler.
Once the oil or butter shimmers, add your tortilla, and sprinkle some cheese on it.
Spoon a few tablespoons of your chicken mixture to one half of the tortilla. Throw some more cheese on top.
Once you see the tortilla starting to bubble up a bit and the cheese melting, (2 minutes or so), fold the tortilla over. It should have some nice golden/brown spots on it.
You can press down a bit to really get that stuffing all up in there. Remove from heat, cut into wedges, and serve with some diced avocado and sour cream. You can use the chicken mixture on salads, a burrito bowl over rice, or just eat it as-is. This mixture is also super freezer-friendly!
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