Chicken Quesidillas with Black Bean Salsa
Kristi
ingredients
- 6 - 8 boneless, skinless chicken breast halves
- 1 16 ounce can black beans, washed and drained
- 1 16 ounce can white or shoe peg corn, drained
- 1 red bell pepper
- 3 teaspoons Cajun Seasoning, divided
- 1/4 cup chopped cilantro
- Pinch salt & pepper
- 2 - 3 fresh limes
- 1 tablespoon Worchestershire sauce
- Dash of hot sauce
- 2 cups shredded Cheddar or Monterey Jack
- 8-10 flour tortillas
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notes
Serve with blue corn tortilla chips and tomato salsa. From the Cahaba Times (Loyd Mcintosh), Summer ‘05 Tweaked by Jenna
Source: Jenna
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