Cheesy Chicken and Bean Quesadillas

Name: Cheesy Chicken and Bean Quesadillas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams can Progresso® black beans, drained, rinsed; 118 milliliters cooked white rice; 326 grams package Old El Paso® flour tortillas for burritos (8 tortillas); 59 milliliters medium green onions, thinly sliced; 340 grams cups shredded Monterey Jack cheese; 1 teaspoon olive oil; 118 milliliters chopped red bell pepper; 473 milliliters shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken); 237 milliliters Old El Paso® Thick ‘n Chunky salsa; 118 milliliters sour cream

You can never have too many hor d'oeuvre recipes, so give Cheesy Chicken and Bean Quesadillas a try. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 466 calories, 26g of protein, and 24g of fat. This recipe serves 8. Head to the store and pick up cream, green onions, flour tortillas, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mexican cuisine.

Instructions

In medium bowl, mix chicken, bell pepper, green onions, beans and rice. Top half of each tortilla with 1/2 cup chicken mixture and 1/2 cup of the cheese. Fold other half of each tortilla over filling, press down slightly. Spray top halves of tortillas with cooking spray.

Ingredients you will need

Cooking Spray

Green Onions

Bell Pepper

Tortilla

Whole Chicken

Cheese

Beans

Rice

Equipment you will use

Bowl

Heat 12-inch skillet over medium-low heat.

Equipment you will use

Frying Pan

Place 2 filled tortillas at a time, sprayed sides down, in skillet. Cook 4 to 5 minutes, turning once, until golden brown and hot.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Cut into wedges.

Serve with salsa and sour cream.

Ingredients you will need

Sour Cream

Salsa

Equipment

Bowl

Frying Pan

Ingredients

Servings:

425grams

can Progresso® black beans, drained, rinsed 118milliliters

cooked white rice 326grams

package Old El Paso® flour tortillas for burritos (8 tortillas)59milliliters

medium green onions, thinly sliced 340grams

cups shredded Monterey Jack cheese 1teaspoon

olive oil 118milliliters

chopped red bell pepper 473milliliters

shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)237milliliters

Old El Paso® Thick ‘n Chunky salsa 118milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.