Stretching your pesos: Fat Dude’s Mexican fiesta, Part 4—Chicken quesadilla with black beans and pickled red onion

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If a quick meal is what you need, look no further than the versatile quesadilla. The quesadillas of my youth were nuked in the microwave and made with Mission flour rounds filled with a couple of Kraft singles. Not healthy and totally uninspired–a sad meal for my 10-year-old self.

My grown up tastes have led me to greener pastures, quesadilla-wise. I’ve found pure bliss in wonderfully-gooey Oaxaca cheese, salty cotija crumbles and the acerbic bite of pickled jalapenos.

To make the quesadilla at top, use 1 uncooked flour tortilla (about 140 calories; less fake/processed ingredients) and 1.5-2 oz. of Oaxaca (Mexican white) or cheddar cheese. The chicken from our chicken tostadas (recipe) makes a flavorful addition to the meal, and I always throw a handful of pickled jalapenos into the mix.

Click here to learn how our friend Gustavo Arellano of OC Weekly cooks up a proper quesadilla.

I chose to add black beans (recipe) and pickled red onions (recipe) because extra ‘good stuff’ never hurt–especially the addition of the black beans, which really turn this snack into a fiber-filled meal. Finish with some chopped cilantro, a sprinkle of cotija and a spritz of lime juice to round out the flavors of the dish, if you happen to have those items on hand.

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One thought on “Stretching your pesos: Fat Dude’s Mexican fiesta, Part 4—Chicken quesadilla with black beans and pickled red onion”

  1. Side note: Unlike corn tortillas, flower tortillas contain oil and will crisp up in a dry pan. I like to shred some pepper jack with green chili salsa. Sometimes I like to add leftovers like chicken or sloppy joe burger (or anything actually!) thin sliced deli ham works well too!

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