Cheesy Chicken and Bean Quesadillas

Quesadillas become a meaty main dish with rotisserie chicken, black beans and rice.

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Servings 8

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ingredients 11
Prep Time 40 min
Total Time 60 min

Ingredients

2: cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1/2: cup chopped red bell pepper

4: medium green onions, thinly sliced (1/4 cup)

1: can (15 oz) Progresso® black beans, drained, rinsed

1/2: cup cooked white rice

1: package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)

3: cups shredded Monterey Jack cheese (12 oz)

: Cooking spray

1: teaspoon olive oil

1: cup Old El Paso® Thick ‘n Chunky salsa

1/2: cup sour cream

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Directions

1 In medium bowl, mix chicken, bell pepper, green onions, beans and rice. Top half of each tortilla with 1/2 cup chicken mixture and 1/2 cup of the cheese. Fold other half of each tortilla over filling, press down slightly. Spray top halves of tortillas with cooking spray.
2 Heat 12-inch skillet over medium-low heat. Place 2 filled tortillas at a time, sprayed sides down, in skillet. Cook 4 to 5 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa and sour cream.

EXPERT TIPS

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Expert Tips

A shredded lettuce salad tossed with slices of ripe olives, avocado and tomatoes makes a nice accompaniment to these quesadillas. Finish with a scoop of lime or mango sorbet.

Microwave 1/2 cup instant white rice and 1/2 cup water in covered microwavable bowl about 4 minutes on High to get 1/2 cup cooked rice for this recipe.