Chicken Quesadillas
Ingredients
- 1 Tbsp. olive oil
- 3 cloves garlic, peeled and minced
- 1 can beans, undrained (red, black, kidney, pinto, anything you like)
- 4 large tortillas
- 1 cup cooked rice
- 1 to 2 cups leftover chicken, boned and cut into bite size pieces
- 1 cup leftover cooked vegetables
- 1 to 2 fresh tomatoes, diced
- 1/2 cup chopped onion or scallions
- small bunch fresh cilantro, chopped
- 8 oz. Monterey Jack or other mild cheese, thinly sliced or grated
- 8 oz. sour cream
- Prepared salsa
- Preheat oven to 450 degrees.
Instructions
Heat olive oil in small skillet, add garlic and cook over medium heat until sof t but not too brown. Add beans with liquid to the skillet and let simmer over medium heat, stirring occasionally, until liquid is reduced to a creamy sauce. Assemble the quesadillas: Place tortillas on baking sheets. Put a layer of cooked rice, top with beans, chicken, vegetables, tomatoes, onions and cilantro . Top with cheese. Place quesadillas in preheated oven and bake until cheese is melted and bubbling, about 10 minutes. Slice with pizza cutter into 4 wedges per quesadilla. Garnish each wedge with salsa and sour cream. This recipe works with many variations and does not need all of the ingredients listed abov e to come out wonderfully.