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Mexican Chicken Quesadilla

 Caitlin of New York City trying to make authentic quesadillas.


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  • 12 Ounce can black beans
  • 1 Cup of chicken stock
  • 1/3 TSP coriandor
  • 1/3 TSP cumin
  • 1/3 TSP paprika
  • 3 Roma tomatoes
  • 3 TBS red onions
  • 1 Jalapeno
  • 1 TBS cilantro
  • 1 TSP lime juice
  • 2 TBS olive oil
  • Flour tortillas
  • Jack cheese
  • ½ Cup cooked chicken
  • 1/3 Cup salsa
  • 2 TBS green onions
  • Salt and pepper to taste


Procedure: Cook black beans, chicken stock, coriandor, cumin, paprika in a sauce put over medium heat until beans are soft and mushy.  To make the salsa dice up and combine tomatoes, redo onions, jalapeno, cilantro and lime juice.  In a large skillet add the olive oil and place the flour tortilla in the pan and add the black beans, chicken, salsa, cheese, and green onions.  Cook the tortilla until golden brown and remove from heat and fold in half.  Enjoy!

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