Garlic Chicken, Black Bean, and Spinach Quesadillas

Let’s face it: preparing a delicious dinner every day is a challenge many families face. Even food bloggers. Raise your hand if you’re all about short-cuts in the kitchen!?!

Garlic Chicken, Black Bean, and Spinach Quesadillas

This week, Land O’Lakes challenged me to share a quick, easy dinner recipe for their new Weeknight Wins Blogger Challenge with Sauté Express® Sauté Starter. I will be posting about easy Weeknight Wins along with four other food bloggers. You can repin your favorite go-to recipe ideas for each Challenge from our Pinterest Board. Plus, each week there will be a new giveaway for you to win!

Sauté Express® Sauté Starter is a blend of seasoned butter and olive oil that can be used to cook and season meats like chicken, fish, or pork in one easy step. My challenge this week: create a recipe to highlight this fun new ingredient that can be cooked in 30 minutes or less to “Please Picky Your Eaters.”

I settled on quesadillas. My kids love them and they are fast. We usually have all of the ingredients on hand for a simple tortilla and cheese quesadilla but I love to make stuff them with all sorts of delicious ingredients, depending on what we have on hand, to round them out into a more nutritious and satisfying meal. This week we were going with Garlic Chicken, Black Bean, and Spinach Quesadillas.

Garlic Chicken, Black Bean, and Spinach Quesadillas

Chicken tenderloins are my go-to meat on busy days. Chicken goes with just about anything and the tenderloins are smaller than breasts, so if I haven’t planned ahead I am able to thaw them pretty quickly just before preparing my recipe.

I browned some chicken tenderloins in a pan with Garlic Herb Sauté Express® Sauté Starter. This gave the chicken a nice flavor without me having to marinade meat ahead of time or take several different bottles of herbs and spices out of the cabinet.

Garlic Chicken, Black Bean, and Spinach Quesadillas

I stuffed whole grain tortillas with refried black beans, sliced garlic herb chicken, chopped fresh spinach, purple onion and pepper jack cheese.

My sister has been working like crazy with tax deadlines approaching. Last Saturday she came home from a long day at work and I had this meal ready for her. She said: This hit the spot! I was really craving Mexican.

Now, you can participate in Weeknight Wins by Sauté Express® Sauté Starter. Each week, I’ll be hosting a lovely sweepstakes for you! Share your idea for pleasing picky eaters for a chance to win the Sauté Express® Sauté Starter Picky Eater Prize Pack.

Now, share your idea for Pleasing Picky Eaters for a chance to win the Sauté Express® Sauté Starter Picky Eater Prize Pack.

Sauté Express® Sauté Starter Picky Eater Prize Pack

  • Four coupons for Sauté Express® Sauté Starter
  • Set of Six Divided Dinner Plates $35
  • Set of Anthropology Dish Towels $24 (Anthropologie)
  • Le Creuset Cast Iron Skillet $120

Enter The Weeknight Wins by Sauté Express® Sauté Starter Giveaway

What would you make using Sauté Express® Sauté Starter to please your picky eater. Each week, Land O’Lakes will pick a few favorites to be featured on the Land O’Lakes Weeknight Meals Pinterest Board. *When you enter, Land O’Lakes may select your comment to feature for promotion, social media and/or other related marketing materials.

To enter the giveaway, simply leave a comment below answering one of the following questions:

What is your weeknight win to please a picky eater?
OR
What would you make with Sauté Express® Sauté Starter?

Giveaway Details


U.S. only. One entry per person (that includes email address & IP address) per day. First and last name and a valid email address are required. Entries obtained by mechanical or spamming mechanisms will be disqualified. One winner will be chosen at random from all of the qualified entries submitted. Giveaway ends on Friday, April 5, 2013, at 11:59 PM EST. Winner will be contacted via email supplied in the entry & will have 48 hours to respond or another winner will be chosen. Giveaway is sponsored by Land O’Lakes. Good Life Eats and the sponsor reserve the right to cancel the giveaway at any time.

Garlic Chicken, Black Bean, and Spinach Quesadillas

Yield: serves 4 - 6

Ingredients:

2 squares Garlic Herb Sauté Express® Sauté Starter
1 pound chicken tenderloins, thawed
1 lime, juiced
2 ounces chopped fresh baby spinach
3 tablespoons chopped fresh cilantro
¼ of a small purple onion, cut in half and then sliced thin
1–14 ounce can refried black beans or homemade black bean spread
8 ounces grated Pepper Jack or Monterrey Jack Cheese
8 taco sized whole grain flour tortillas

Directions:

In a sauté pan, melt the Sauté Express® Sauté Starter over medium heat until it begins to bubble. Add the thawed chicken and cook for 3–5 minutes, or until browned. Turn and cook the other side until browned and the chicken is cooked through. While cooking, brush some of the Sauté Express® Sauté Starter on the side of the chicken facing up.

Meanwhile, in a bowl, combine the chopped spinach, cilantro, and purple onions. Stir until tossed well. Set aside.

Spread 2 tablespoons of refried black beans on one side of 4 of the tortillas. Set aside.

After chicken has cooked, slice or shred it into bite sized pieces. Squeeze the lime over the chicken and stir to coat. Divide the meat between the 4 tortillas and layer it on top of the beans.

Then, divide the spinach mixture between the 4 tortillas and layer it on top of the chicken. Top with the cheese and then place the remaining tortillas on top of each quesadilla.

To cook the quesadillas:
In the oven: Preheat oven to 425 degrees F. Using 1 tablespoon of olive oil, brush each side of the tortillas. Arrange the quesadillas, oiled sides down, on a baking sheet.

Bake the quesadillas until the tortillas are golden brown and the cheese is melted, turning halfway through, about 8-10 minutes total baking time. Cut into quarters or sixths and serve. Goes great with guacamole and Spanish rice.

Stovetop: Heat a griddle over medium heat. Grease the griddle with 2 teaspoons olive oil. Cook the quesadillas 2–4 minutes per side, or until the cheese is melted and the tortillas are browned. Cut into quarters or sixths and serve.

Goes great with guacamole and Spanish rice.

Disclosure: I’ve partnered with Land O’Lakes for an exclusive endorsement of Sauté Express® Sauté Starter. This blog post is sponsored by Land O’Lakes. All opinions are my own.