Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Mexican >> Quesadillas 19

Print this Recipe    Quesadillas 19

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.