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!
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
- 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
- Sour cream
- Pico de gallo
- Tomato and lettuce
- 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.
- 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.
- 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.
- 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.