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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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A well-seasoned filling of chicken and refried beans makes this quick Southwest specialty from Shawn Nelson of Evansville, Indiana a popular choice for lunch or supper. Green onions and cilantro add a burst of fresh flavor. Ingredients:
2 cups shredded cooked chicken |
3/4 cup water |
1 envelope taco seasoning |
1 cup refried beans |
6 flour tortillas (7 inches) |
1 jar (2 ounces) diced pimientos, drained |
1/4 cup chopped green onions |
1/4 cup minced fresh cilantro |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1 to 2 tablespoons vegetable oil |
Directions:
1. In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
2. Spoon about 1/2 cup chicken mixture over half of each tortilla; top with pimientos, onion, cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadilla in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Yield: 3-6 servings.
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