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Chicken Quesadillas
1 Tbsp. 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
1 to 2 cups leftover chicken, boned and cut into bite size pieces
1 cup leftover cooked vegetables
1 to 2 fresh tomatoes, diced
1/2 cup chopped onion or scallions
small bunch fresh cilantro, chopped
8 oz. Monterey Jack or other mild cheese, thinly sliced or grated
8 oz. sour cream
Prepared salsa
Preheat oven to 450 degrees.
Heat olive oil in small skillet, add garlic and cook over medium
heat until sof t 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.
Assemble the quesadillas: 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 abov e to come out
wonderfully.
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Quesadillas 19