Chicken Quesadillas el Grande

By carvalhohm2

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

Details

Servings 4
Adapted from gooseberrypatch.typepad.com

Preparation

Step 1

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.

Serves 4.