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Leftover Chicken Quesadillas
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- #34949
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon 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
2 cups leftover chicken, boned and cut into bite size pieces
1 cup leftover cooked vegetables
2 fresh tomatoes, diced
1/2 cup chopped onion or scallions
1 small bunch fresh cilantro, chopped
8 ounces Monterey jack cheese or other mild cheese, thinly sliced or grated
8 ounces sour cream
prepared salsa
directions
Preheat oven to 450 degrees F.
Heat olive oil in small skillet, add garlic and cook over medium heat until soft 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.
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 above to come out wonderfully.
added by
AAABINKY
nutrition data
Nutritional data has not been calculated yet.
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