Chicken, Cheese and Bean Quesadillas

By devogirl

These quesadillas couldn’t be easier to make. They take only minutes to 
prepare and I think Kenya ate more of them in one sitting then anything I’ve ever 
served him. These quesadillas are packed with protein 
and as we say in our house “yummy, yummy yummy!”


Ingredients

• 1 Chicken Breast (about 1/2 cup cooked)
• 3/4 Cup Pinto Beans
• 1 Cup Monterrey Jack Cheese, shredded
• 4 Whole Wheat or Spelt Tortillas

Preparation

Step 1

1. Place the chicken breast in a steamer pot over boiling water and steam for 8 minutes or until it’s cooked through.
2. Cut the chicken into several pieces and place it with the beans in a food processor. Pulse until well combined and little pieces remain.
3. Spread 3 Tbsp of the chicken mixture on half of a tortilla. Cover with 1/4 cup shredded cheese.
4. Fold the tortilla in half.
5. Place the tortilla in a saute pan over low to medium heat (there’s no need to add oil, butter or spray). Cook for 2-3 minutes, flip on the other side and continue to cook another 2-3 minutes or until the cheese is melted.
6. Cool for several minutes and then cut into 5 triangles.
7. Serve.
* The cheese can remain quite hot even after you cut the tortillas into triangles, so make sure it’s cool before serving to your toddler.