Here is a recipe for chicken and bean quesadillas:
Ingredients:
- 2 cups shredded or finely chopped cooked chicken
- 1/2 cup chopped red bell pepper
- 4 medium green onions, thinly sliced (1/4 cup)
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup cooked white rice
- 8 flour tortillas
- 3 cups shredded cheddar cheese
- Cooking spray
- Salsa, for serving
- Sour cream, for serving
Instructions:
- In a medium bowl, combine the chicken, bell pepper, green onions, black beans, and rice.
- Place a tortilla on a lightly greased skillet or griddle over medium heat.
- Top the tortilla with a generous amount of the chicken mixture and 1/2 cup of the cheese.
- Fold the tortilla in half and cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
- Repeat steps 3-4 with the remaining tortillas.
- Cut the quesadillas into wedges and serve with salsa and sour cream.
Tips:
- For a spicier quesadilla, add adobo sauce or chipotle chili powder to the chicken mixture.
- For a vegetarian quesadilla, omit the chicken and use vegetable broth instead of chicken broth when cooking the beans.
- To make ahead, assemble the quesadillas without cooking them. Wrap them tightly in plastic wrap and refrigerate for up to 24 hours. When ready to cook, unwrap the quesadillas and cook them according to the instructions.