Chicken and Bean Quesadillas

Quesadillas filled with chicken strips, pinto beans, zesty tomatoes and cheese for a simple main dish

Hands On: 30 | Total: 30 | Makes: 6 servings (1 quesadilla each)

Ingredients:

  • 1 can (15 oz each) Rosarita® Premium Whole Pinto Beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1-1/2 cups shredded Mexican blend cheese

Ingredients (Continued):

  • 2/3 cup reduced fat sour cream
  • 1 tablespoon Pure Wesson® Canola Oil
  • PAM® Original No-Stick Cooking Spray

Directions

  1. Stir together beans and drained tomatoes in medium bowl; set aside. Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook 6 to 8 minutes or until no longer pink, stirring occasionally. Remove chicken from skillet. Wipe out skillet with paper towels.
  2. Place about 1/4 cup chicken, about 3 tablespoons bean mixture and 1/4 cup cheese over half of each of 2 tortillas. Fold each tortilla in half to cover filling; spray outside with cooking spray.
  3. Place 2 quesadillas side-by-side in same skillet. Cook over medium heat 5 minutes or until lightly browned and cheese melts, turning once. Repeat with remaining ingredients. Cut each quesadilla into wedges; serve with sour cream.