Chili’s Southwest Egg Roll inspired Quesadillas

Chili’s Southwest Egg Roll inspired Quesadillas

Do you ever go out to eat and love a dish so much you want to make it at home? I do it’s almost like a mission for me to recreate the dish & make it a little healthier, unless we are indulging then I throw caution to the wind, HAHA! We won’t get into that now though, so today I’m going to make my Chili’s Southwest Egg Roll Inspired Quesadillas.

This recipe can be changed up many ways, you can grill your own fajita meat. If you only have cheddar on hand you can use that. You can make the quesadillas larger by using two tortillas instead of just one. The options are limitless.

I make a big batch of sautéed bell peppers on Sunday when I’m meal prepping for the week. I eat them on salads, fish, and chicken, so this makes putting meals together through the week quicker!

 Ingredients:
1 (16oz) bag chicken fajita meat (John Soules is my go to choice)
3 bell peppers, sliced into strips (Red, Yellow, & Orange)
1/2 can black beans
1/2 cup frozen corn
1 bag baby spinach
1 tbsp. butter
6 flour tortillas, burrito size
1 (8oz) bag Mexican Blend Shredded Cheese
1/2 tbsp. garlic canola oil
Garlic Salt
Salt & Pepper
Spreadable butter
Ranch, for serving

 

Makes 6 quesadillas.

Directions:
Slice the bell peppers into strips, add butter, and garlic salt I eyeball it, but it’s probably around 1 tsp and sauté in a skillet over medium-low heat for about 20 minutes or until tender.

Sauté baby spinach in a pan over medium heat seasoned with garlic canola oil (see above for explanation), salt, and pepper, cook until wilted and set aside. In same pan add 1/2 cup of corn until heated and set aside.

Rinse 1/2 can black beans in a strainer.

In a pan over medium heat reheat the Chicken Fajita meat so that it browns a bit, I use a spatula and cut the meat into smaller pieces while it’s cooking, add in bell peppers, spinach, black beans, corn, and season with garlic salt and pepper to taste.

Spread a thin layer of butter on tortilla fill with chicken mixture and shredded cheese fold tortilla in half and put in skillet over medium heat let cook 2 minutes checking halfway through once it’s to your desired browning flip over and cook the other side 1-2 minutes.

Cut into quarters and serve with ranch.

Notes:
**My favorite ranch is homemade Hidden Valley from the packet, just follow directions on back. I always have a jar of this in my fridge.

**I only made 2 quesadillas and Blake and I took the rest to work for lunch the next day, he had his over Poblano Corn Rice and I just had the chicken mixture.

**Garlic Cold Pressed Canola Oil made by Central Market, I get it at H-E-B, I love it and use it a lot. I like to season my pans with it before cooking I will pour about a 1/2 T into a pan and then I take a paper towel and rub the pan and it soaks up all the excess so you get the flavor just not a ton of oil. If you don’t have Garlic Canola Oil you can always just spray the pan with non-stick canola oil and season whatever you’re cooking with garlic salt.

**You can mix this up and have these as bowls over rice or just eat the chicken mixture by itself if you’re trying to cut carbs. My favorite rice is Poblano Corn Rice from H-E-B, it’s a microwavable steamed rice. If you’re not from the South then you probably won’t be able to find this. You could just get some steam-able rice and sauté poblano & frozen corn with a sliver of butter or non-stick canola oil and season with garlic salt then add to rice.

 

Let me know what you think! 🙂

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until next time…