Fiesta Black Bean Chicken Quesadilla

My kitchen smells sooooo good right now! I am attempting to make banana bread (for the first time) with a few over ripe bananas. I’m also attempting to type this post with Gracie’s mouth on my hands with a ball in her mouth, so I apologize for any typos.

Little stinker.

ANYWAYS. Before I go into this weekend and a new recipe, I’ll go back and talk about my trip to Chicago from a couple of weeks ago.

I arrived Wednesday afternoon to set up for a client event and as soon as that was over, I headed to Wrigleyville to meet with one of my besties for dinner.

How cute is this neighborhood?! Reminds me a little bit of Greenwich Village in New York City (The Village is still my #1 though).

And when she told me she lived behind Wrigley Field, I thought she was kidding. Nope! Her backyard.

I’ve never been to Wrigley Field before and this was as exciting as it could be for a huge Cardinals fan.

We went to Sushi Mura for some delicious sushi that night. Yummmmm. I’m really starting to love sushi now.

After dinner, we said our good-byes and I headed back to my hotel because I had to get up bright and early for a client event the next day. After a long day of working at Navy Pier (not too shabby, I suppose), I met up with my OTHER bestie for nothing other than DEEP DISH PIZZA.

You cannot go to Chicago and not eat their pizza. Omg spinach and cheese, my love. This time we went to Gino’s East, but I also love Lou Malnati’s.

Now I’m drooling. And my banana bread doesn’t even sound good anymore. Hmph.

Anyways – while my trip to Chicago was great, you can’t imagine how happy I was to be back in Des Moines with my little family.

We had a blast last weekend as it was our first weekend together in more than a month, but this weekend wasn’t nearly as exciting. Kevin had to work this weekend ( 🙁 ), but we managed to sneak in some fun when he wasn’t at work!

Yesterday we went to the dog park and I caught some rays with a friend by our pool.

And today we took Miss Grace to Saylorville Lake for some swimming and hiking.

And now I’m crunching numbers to see how I can buy a boat.

When we got home, Grace got a bath and slept all afternoon.

And now she’s CRAZY!

But enough about her right now…I have a new recipe!

And it’s Mexican! Surprise? No? Okay.

Behold – Fiesta Black Bean Chicken Quesadilla. Why “Fiesta”? I don’t know. Sounds cool.

First, I put Kevin to work by cutting limes and tomatoes.

The ingredients I used for my “fiesta” black beans.

Plus lime.

Next I made Mexica Crema, which is similar to sour cream, but better.

Assembly time! On my quesadilla, I used: tortilla, shredded cheese, grilled chicken breast, fiesta black beans, tomato and crema.

After a few minutes in the pan this baby was calling my name and it was DEEEEE-lish.

Fiesta Black Beans

Ingredients

  • 1 can of black beans
  • 1/2 tsp cumin
  • 1/2 tsp Arizona Dreamin’ Penzey’s spice
  • 3 dashes of Tabasco sauce
  • 1 tsp salt
  • 1 tsp pepper
  • Juice of 1/2 a lime

Directions

  • Mix everything together in a small pot over medium heat until warm

Mexican Crema

(Typically Mexican Crema is made with heavy cream, but I didn’t have any so I used a very small splash of half and half.)

  • 1/2 cup of sour cream
  • Small splash of half and half
  • 1 tsp salt
  • 1 tbsp of lime juice

Directions

  • Combine in a small bowl
  • Mix until thin

And now I shall go get my banana bread out of the oven that smells oh-so good and watch the latest Food Network Star and Mrs. Eastwood and Company episodes. Don’t I have such great taste in TV?

 

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