- 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
- 6 flour tortillas (8 inch)
- PAM® Original No-Stick Cooking Spray
- 2/3 cup reduced fat sour cream
|Serving Size||6 servings (1 quesadilla each)|
- 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.
- 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.
- 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.
|Amount per Serving|
|% Daily Value*|
|Total fat||20 g||30%|
|Saturated fat||9 g||45%|
|Dietary fiber||4 g||16%|
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This is a really good dinner. Quick to prepare, very filling and the recipe is flexible. This is something you can have on hand in the refrigerator for those nights when you don't know what to fix.
Nice and easy dinner for family :)
Really enjoyed this dish. My husband and I work long hours and this is something I can fix quickly when we get home. The dish is great and my husband is always left wanting more.
I love, love, love this recipe. I make this quesadilla all the time - I would say atleast once a week. Great snacks or pair it with more sides for a full meal. Alway a hit... my kids really enjoyed it. Served it with some salad, refried beans, spanish rice, and also some sides of sour cream and guacamole. And when we have nacho cheese around, we like dipping these in that too. I sometimes add grilled bell peppers and onions depending on how we are feeling or whatever "spanish food" leftovers we might have: carne asada, machaca, etc. Very versatile. Wish there are more recipes just like this around where it's foolproof. Always a crowd pleaser.. Thank you for the recipe.
I made this for my three boys last night in celebration of Cinco de Mayo. We paired it with Zartazan or what ever that brand's name is, Spanish rice and garnished with sour cream. A nice meal to be sure. They boys said they liked it better than the Barbecue Chicken Salad of the night before; but assured me that they had enjoyed it to. My only grip is that this meal did not take 30 minutes to prepare.
This was the first time that I made quesadillas stove top instead of in the oven. Using the Ro*Tel(R) Original Diced Tomatoes & Green Chilies gave them nice flavor but we didn't love the pinto beans, whole. Next time, I'll either use refried pinto beans or whole black beans but other than that, there were so easy to make. A tad messy, but easy.