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Thursday: Chicken Quesadillas and Fast Refried Beans

 

Ingredients

For the Quesadillas
2 cups shredded chicken
2 cups shredded MOnterey Jack or fontina cheese
4 flour quesadillas
½ white onion, diced
1 jalapeno, finely diced
1 tomato, seeded and chopped
2 juicy limes For the Beans
1 (15 oz) can refried beans
1 (15 oz) can pinto beans, rinsed
1 cup fresh salsa
½ cup Monterey Jack, shredded 

Instructions

Prep Opportunity
Chop the onion, jalapeno and tomato. Toss in a bowl with the juice of 1 lime. Refrigerate.
1
In a small saucepan, over medium heat, combine beans, refried beans, and salsa. Warm through and keep warm over low heat.
2
In a nonstick  pan, heat 2 teaspoon vegetable oil over medium heat.
3
Lay out each tortilla.
4
On one half of each tortilla, layer cheese, chicken and cheese again.
5
Fold empty side over.
6
Arrange in pan and cook them, two at a time, 2-4 minutes per side.
7
Repeat with the two remaining quesadillas.
8
Slice into wedges. Serve with beans topped with cheese and lime wedges.