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

Amelia Richard

Ingredients
  

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

Instructions
 

Meat:

  • 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.
  • While your chicken is baking, get your veggies ready!
  • 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.
  • 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:

  • 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:

  • 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:

  • Cut or pull apart the chicken and pork. Place your meats, veggies, cheese and beans in separate containers.
  • Spread a small spoonful of the beans on your tortilla
  • Place a small pile of meat on one side of the tortilla
  • Place some veggies on top of the meat
  • Sprinkle as little or as much cheese on top of the meat and veggies
  • Fold the tortilla in half and place on a hot griddle. (Greasing the griddle is not necessary.) I keep the griddle on medium heat.
  • Cook on each side till the cheese is nicely melted and the tortilla is browned on both sides.

Notes

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

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