It’s Food Friday, and I have a family favorite here for you again! Yes, if you’ve noticed, we do like to eat a lot of Mexican! This recipe is actually one of Kelsey’s favorites to make! And we love to eat them! I love the combination of crunchy and chewy, sweet and sour and I like to include beans in our menu once a week or so. She enjoys making them for Saturday lunches or when we’re in a hurry to get dinner on, and also when she’s going to be working several days during the week. Since she’s the one who makes the lunches in our house, she likes to make extra of this recipe every now and again, so that lunch-making is super fast in the morning, and they provide a delicious break from sandwiches! These taste wonderful hot or cold and keep well in the fridge for several days.
Apple Chicken Quesadillas
1 large apple, (not sweet), diced
3 to 4 cups cooked chopped chicken
3/4 to 1 cup shredded cheddar cheese
3/4 to 1 cup shredded mozzarella cheese
1 (15 oz) can corn, drained
1 (15 oz) can black beans (rinsed)
1-1/2 cup salsa (mild/med/hot, your choice)
1/2 cup chopped onion or 2 Tbsp dried minced onion
1/2 tsp. salt
1/4 tsp. pepper
10 tortillas (flour are best)
(Corn tortillas work, but they get crumbly when used for leftovers.)
Mix everything but the tortillas. Divide mixture evenly between tortillas, placing mixture on one half of each tortilla, then folding tortilla over and securing with a toothpick at an angle. Bake on a cookie sheet at 400 degrees for 8-10 minutes, then turn over, and bake for 5 minutes more. Remove the toothpicks, and cut in half or serve whole. Serve with lettuce, sour cream and salsa.