I love Mexican food! The ingredients are simple, it’s full of flavor and texture, it’s colorful,… I can go on! We have Mexican food a lot around here because it’s the bomb and usually fairly simple to make. These crispy quesadillas are one of my favs. It takes less than 30 minutes to make (if you already have leftover rice and chicken) and any leftover filling can be frozen and easily defrosted for an even quicker meal down the road.
The spice in these quesadillas is Arizona Dreaming from Penzeys Spices. If you haven’t heard of Penzeys, it is a store that sells AWESOME spices and herbs. Arizona Dreaming is a new one that my mom told me about and I have been adding it to lots of my food. It’s pretty much just a southwest chipotle spice. If you don’t have a Penzeys near you or you want to make this before your order comes in the mail then just substitute the 1 tablespoon of Arizona Dreaming for 1 teaspoon chili powder, 1 teaspoon cumin, and 1/4 teaspoon garlic powder. Mrs. Dash Southwest Chipotle seasoning is also a pretty equal substitute if you have that on hand. If you are interested in other Penzeys’ spices, I highly recommend their Vietnamese Extra Fancy Cinnamon (strong flavor, I use in cinnamon rolls), Ceylon Cinnamon (more mild, used with fruits like in these or hot chocolate), and Chili Con Carne (in place of any regular chili powder). Disclaimer: I was not paid by Penzeys to say this. I just really like their spices.
- 1 cup rice, cooked
- 1 cup chicken breast, cooked and cubed or shredded
- 1 (15 ounce) can black beans, drained and rinsed
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- ½ cup orange bell pepper, diced
- 1 jalapeño pepper, deseeded and deveined, finely diced
- 1 tablespoon Arizona Dreaming (Penzeys Spice)
- ½ teaspoon salt
- ½ cup cilantro, chopped
- Juice of 1 lime
- 8 flour tortillas (medium size)
- ½ cup sour cream
- 2 cups taco blend cheese, shredded
- Salsa and sour cream (condiments)
- In a large bowl, combine rice, chicken, beans, bell peppers, jalapeño, Arizona Dreaming spice, and salt. Mix in cilantro and lime juice.
- Spray one side of a tortilla with cooking spray and then flip over. Place 1 tablespoon sour cream in the center of the tortilla and spread to the edges. Sprinkle ¼ cup cheese over sour cream.
- Spread rice mixture over half of the tortilla and then fold tortilla in half.
- Cook quesadilla in a pan over medium heat for about 3 minutes on each side or until golden brown.
- Slice into wedges and serve with salsa and sour cream. Refried beans taste good with it too!
Recipe Source: Adapted from Melskitchencafe Crispy Southwest Chicken Wraps (jalapeno added, more bell pepper and a variety of colors, different spices)