Cheesy Chicken and Bean Quesadillas

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

1/2

cup chopped red bell pepper

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

can (15 oz) Progresso™ black beans, drained, rinsed

1/2

cup cooked white rice

package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)

cups shredded Monterey Jack cheese (12 oz)

Cooking spray

teaspoon olive oil

cup Old El Paso™ Thick ‘n Chunky salsa

1/2

cup sour cream

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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.

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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.

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Nutrition Information

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.