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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


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