Tex-Mex Quesadillas

The term Tex-Mex stands for Texan and Mexican, and describes a type of popular cuisine which originated along the southern border states of the US. Basically, it is a blend of Mexican, Spanish, and American flavors. 

Here is the recipe for my famous quesadillas!

Tex-Mex Quesadillas

HOMEMADE TACO SEASONING*

• 1 1/2 tsp Chili powder

• 1 Tbsp Garlic powder

• 1 Tbsp Onion powder

• 1/2 tsp Crushed red pepper flakes

• 1 tsp Dried oregano

• 1 Tbsp Paprika

• 1 Tbsp Ground cumin

• 1 tsp Sea salt

• 2 tsp Black pepper

• ¼ tsp Cayenne pepper

QUESADILLAS:

• 2 - 3 Chicken breasts (boneless and skinless)

• 1 cup Shredded pork roast (optional)

• 1 cup Shredded Mexican mix cheese (or your favorite dairy-free cheese)

• Refried beans (for this I used A Dozen Cousins Classic Refried Pinto Beans and Refried Black Beans)

• Flour tortillas (I used the Siete Cassava and Chia tortillas)

• Yellow onions (sliced)

• Bell peppers and mushrooms (optional to taste)

• 1 Tbsp butter (you can also use coconut oil)

• Olive oil or avocado oil (to be sprayed or brushed onto the chicken)

Topping ideas:

• Sour cream

• Pico de gallo

• Salsa

• Tomato and lettuce

• Guacamole

Meat:

1. Place the chicken breast into a pan and spray with oil on both sides, sprinkle seasoning on both sides. Cover with foil and place in a preheated oven (425 degrees Fahrenheit) on the middle rack for 35 minutes or until a meat thermometer hits 165 degrees Fahrenheit in the thickest part.

2. While your chicken is baking, get your veggies ready!

3. Take chicken out of the oven after 35 minutes and remove the foil. Put back in the oven for 5 more minutes to toast the seasoning a little. Make sure it is cooked by using a meat thermometer or cutting into one and checking for any signs of pink. If it’s pink, put it back in the oven until it is a uniform white inside.

4. Let the chicken sit in its juices for a few minutes with foil loosely covering it. This will help the meat from getting too dry.

Veggies:

1. Stir fry the veggies with a tablespoon of butter (dairy free or vegan) or you can use coconut oil, until onions are a nice caramel color and translucent and the other veggies are soft and caramelized. You can sprinkle a little bit of the taco seasoning into the veggies while they are cooking.

Beans:

1. For the beans I used the A Dozen Cousins refried black beans for the pork quesadillas and the classic refried pinto beans for the chicken. I like to put a tablespoon or two of water in the beans and heat them up then stir; it helps with spreading onto the tortilla.

ASSEMBLY:

1. Cut or pull apart the chicken and pork. Place your meats, veggies, cheese and beans in separate containers.

2. Spread a small spoonful of the beans on your tortilla

3. Place a small pile of meat on one side of the tortilla

4. Place some veggies on top of the meat

5. Sprinkle as little or as much cheese on top of the meat and veggies

6. Fold the tortilla in half and place on a hot griddle. (Greasing the griddle is not necessary.) I keep the griddle on medium heat.

7. Cook on each side till the cheese is nicely melted and the tortilla is browned on both sides.

You can double or triple the seasoning to make a bigger batch and keep it fresh in Tupperware for a couple of weeks.