Chicken and Bean Quesadillas
30Prep Time Minutes
30Total Time Minutes
6Number of 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
6 flour tortillas (8 inch)
PAM® Original No-Stick Cooking Spray
2/3 cup reduced fat sour cream
|% Daily Value|
|Total Fat||19 g||30%|
|Saturated Fat||9 g||45%|
|Dietary Fiber||4 g||16%|
|Vitamin C||2 mg||4%|
|Vitamin A||224 iu||4%|
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 skillet with cooking spray; heat over medium heat. Cook 2 quesadillas side-by-side in skillet 5 minutes or until lightly browned and cheese melts, turning once. Repeat with remaining ingredients. Cut each quesadilla into wedges; serve with sour cream.