Chicken Quesadillas El Grande
I just whipped this up one afternoon for a quick lunch and it was a hit…so satisfying!
Equipment
Ingredients
- 3 to 4- lb. deli roast chicken shredded
- 3 T. salsa
- salt and pepper to taste
- 1 onion cut into strips
- 1 green pepper cut into strips
- 3 T. olive oil
- 15- oz. can refried beans
- 8 10- inch flour tortillas
- 6- oz. pkg. shredded Mexican-blend cheese
Garnish:
- shredded lettuce diced tomatoes, diced red onion, sour cream, guacamole, additional salsa
Instructions
- In a bowl, stir together chicken, salsa, salt and pepper; set aside.
- In a skillet over medium heat, cook onion and pepper in oil until crisp-tender; remove to a bowl.
- Evenly spread refried beans onto 4 tortillas.
- For each quesadilla, place one tortilla, bean-side up, in a skillet coated with non-stick vegetable spray.
- Top with a quarter of chicken, onion mixture and cheese.
- Place a plain tortilla on top.
- Cook over medium heat until layers start to warm, about 2 minutes.
- Flip over and cook until tortilla is crisp and filling is hot.
- Cut each quesadilla into wedges and garnish as desired.
