Tuesday, May 17, 2016
Taco Tuesday Upgrade
I say I would never get tired of food when it magically appeared on my plate at dinner time, but hey—I'm just the mom, right?
So keeping with the theme of the cuisine, this Taco Tuesday is going to feature quesadillas. And a little something extra:
Why? Because I was given some Bush Brothers Hummus Made Easy to try and share about and it was so great, I had to try it again! One of the pouches was for black bean hummus, and the first thing I thought of how much I wanted to dip a quesadilla into that. And though the products were provided to me, all opinions herein are my own.
DISCLAIMER: I don't have a pretty picture of the black bean hummus I prepared because, in complete honesty, it is not a pretty dish. I tried to style the hell out of that hummus and it just wasn't happening. So you're going to have to trust me on this one right now.
As with my previous batch of hummus, this one whipped up quickly. A can of Bush's Best black beans (I used the seasoned beans), a pouch of Hummus Made Easy and a blender and—BOOM! You've got hummus in a new flavor! I added a roasted poblano pepper (also? Not photogenic. I made these ahead when I received a surplus—roasted, peeled & frozen—and grab a few when I need them), plus some garlic and pepper. Toss it all into a 2 quart jar and zip it together with a stick blender.
The chicken quesadillas I prepare are equally easy. A friend turned me on to how easy it is to make these for yourself at home years ago, and I've been tweaking her recipe ever since, using whatever items I have on hand. The easiest, life-hackest way to make them? A can of chunked chicken (high protein, no preservatives) and shredded cheese. Shred it yourself, buy it pre-shredded, however you like. Get the right ratio for you (I use a can of chicken and 1-2 cups of cheese), maybe sprinkle in some seasoning or diced onion or black olives. Scoop it into a tortilla (not too much or it won't get properly melty), fold in half and toss it in a frying pan with a little butter or cooking spray. I've baked these before as well, but I prefer the stove top preparation, which is faster. I can get enough quesadillas for my whole family out of one batch.
What's even better? Quesadillas are great for dipping. In things like black bean hummus. Or guacamole. Or salsa!
Another recipe I got from a friend and have tweaked to fit our tastes is salsa. You'll find this basic recipe pretty much everywhere on the interwebs, but here's mine:
28 ounce can whole, peeled tomatoes
1 jalapeno, seeded and diced
1-2 cloves garlic
juice of 1 lime
juice of 1/2 lemon
cilantro to taste (I use about a big handful)
1/2 white onion, chunked
salt & pepper to taste
Put all ingredients in a blender (don't put the cilantro on the bottom, it could jam up the blender blades) and process until as smooth as you'd like it. Let it sit for a few hours (at least) in the fridge before eating, so the flavors have time to develop.
And there you have it: the spoils of the chef, lunch featuring a chicken quesadilla with a trio of dipping sauces: salsa, guacamole and black bean hummus. There's more where this came from for dinner tonight (#winning).
What? You want a recipe for the guacamole? That's courtesy of pre-packaged guacamole available at the grocery store. Well, I told you how to make the black bean hummus and I told you how to make the salsa. Two out of three ain't bad, right?