Wednesday, July 21, 2010

Chicken Cacciatore Quesadillas, Green Salad, Corn

Obviously, to make this meal you need to have made Chicken Cacciatore previously. Haven't done that? Then check out the recipe here.

This interesting combination of Italian and Mexican flavors came together when my family was on vacation and we were trying desperately to come up with something good for lunch. Some people were making quesadillas, others were eating leftover chicken cacciatore, and by some happy accident the two were put together. Some picky sisters of mine were quite skeptical about the unorthodox combination, but everyone was won over on their first bite. Feel free to vary the mixture by including leftover rice, extra sauce, or different beans.

Chicken Cacciatore Quesadillas
1 to 2 chicken breasts cooked in chicken cacciatore sauce
1 (14.5 oz) can Great Northern beans, rinsed and drained (optional)
8 tortillas
1 c grated cheese (I like Colby Jack)
sour cream

Remove chicken breasts from sauce (saving sauce) and shred in a small bowl. Add white beans if desired. Slowly add sauce until chicken/beans are coated and moist, but not too saucy to be runny. Heat a large pan to medium heat. Place one tortilla and top with 1/4 cup cheese and 1/4 of the chicken mixture. Top with a second tortilla. Heat until the first tortilla is golden brown. Flip and heat until second tortilla is golden brown and cheese is melted. Remove to a plate and cut into wedges. Repeat to make 3 more quesadillas. Serve quesadillas passing salsa and sour cream at the table.

I'll be serving these quesadillas with:
green salad

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