Wednesday, January 30, 2008

Tortilla Coast BBQ Quesadillas

One of the things I miss about living in DC is the restaurant near my former office, Tortilla Coast. Sweet Pea Husband and I had our first lunch date here, and while it isn't the fanciest eating establishment in the world, it has good solid Mexican food.

My stand-by lunch order was always their BBQ Chicken Quesadillas. Here is my attempt to make them at home, while adding a little more fiber and reducing the fat. When I make this recipe, I can almost see the Capitol Rotunda and Cannon House Office Building, taste the margaritas and hear the Capitol Hill/political banter in the background.
BBQ Chicken and Black Bean Quesadillas

2 cups chopped or shredded cooked chicken
1 cup canned black beans, rinsed and drained
1/2 cup seeded, diced plum tomato
1/2 cup roasted red pepper, diced
3 tablespoons finely chopped green onion
½ cup barbeque sauce
2 cups shredded 2% milk mexican cheese blend
8 whole wheat tortilla wraps
lime wedges (optional)
light sour cream (optional)

Combine the chicken, beans, tomato, red pepper, green onion and BBQ sauce in a bowl. Spread 1/4 mixture on top of a tortilla, top with 1/2 cup cheese and cover with a second tortilla. Press gently together. Repeat with remaining tortillas.

Spray a saute pan with cooking spray and heat to medium heat. Cook on one side about 3-4 minutes and then carefully flip, cooking on the second side 3 minutes. Repeat.

Serve with light sour cream and lime wedges.

PS--You can also sort of "wing" this recipe to make just one quesadilla...


Steel Magnolia said...

Love that place...just good ole Mexican!

Mama in Training said...

Um.. yum! I'm going to have to try that next week. :)

Mama in Training said...

Made these for dinner Monday and had leftovers today (still have some) and I LOVE the BBQ sauce. I just wish there were better whole grain tortillas available.