Cheesy Chicken & Bean Quesadillas
Servings: 8
- 15 ounces can refried bean
- 1 1/2 cups chicken, cooked, (recipe below) and chopped
- 1 cup Cheddar cheese, or jack cheese, shredded
- 8 flour tortilla
- For the chicken (you could substitute pre-cooked rotisserie chicken if needed)
- 1 pound 8 ounces chicken thighs, boneless and skinless
- 1 teaspoon garlic powder
- 1 onion powder, teaspoon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Serve with:
- Sour Cream
- Hot Sauce
- Salsa
- Pico de Gallo
Directions:
- Arrange tortillas in a single layer on a clean workspace.
- Use a small spatula or the back of a spoon, divide the refried beans between the tortillas, spread the beans in a half-moon shape. You will be layering the fillings on top of each other (leaving the other half of the tortilla empty)
- Scatter the chopped and cooked chicken on top of the beans.
- Scatter the shredded cheese on top of chicken.
- Fold the empty half of the tortilla over to cover the fillings. Press gently.
- Preheat a large skillet over medium heat. Mist the pan with non-stick spray then arrange two or three quesadillas into the skillet. Lightly mist the top of the quesadillas, then sprinkle with salt.Cook the quesadillas until lightly browned on the first side. Carefully flip over and cook the other side. Once the quesadillas are browned and a crispy, remove from the pan to cool. Continue cooking the remaining quesadillas until all are finished.
- Cut into wedges if desired.
- Suggested toppings: sour cream, hot sauce, salsa, or pico de gallo.
