I make these a lot for school lunch for my little one. Its quick filling for the day. Its quick and easier than others.
- 2 cups cooked, shredded chicken
- 3/4 cup water
- 2-4 teaspoons taco seasoning (depending on preference)
- 1 can (16 ounces) refried beans
- 6 large flour tortillas (or chapatis)
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
I always make sure I have a roasted chicken in the fridge. You can buy it at the store fresh and it lasts at least for 3 days if refrigerated.
You’ll start by combining the chicken with taco seasoning and simmering them together. Then you’ll stir in refried beans.
Spread the chicken and bean mixture evenly over half of you tortilla. Top with cheese, green onions and cilantro. Then fold the tortilla in half, enclosing all of those fillings.
Heat a small amount of vegetable oil in a large skillet. When it’s hot, add the folded tortilla and cook until the quesadilla is crispy. Flip the quesadilla and cook on the second side.
Cut the quesadilla into triangles and serve. My favorite is to serve them with sour cream, salsa and guacamole!
- Combine chicken, water and taco seasoning in a medium skillet over medium-high heat. Bring to a boil. Reduce heat and simmer (uncovered) for 15 minutes. Stir in retried beans.
- Spread approximately 1/3 cup of the chicken mixture over half of each tortilla. Layer cheese, green onions and cilantro evenly over the chicken mixture. Fold each tortilla in half.
- In a large skillet, heat a small amount of vegetable oil over medium-high heat until hot. Quickly fry each quesadilla until slightly crisp, turning once. Cut each quesadilla into quarters.
This is a superb delicious quick dish. Children love this and its quick and easy. Remember you can substitute the ingredients and use anything but make sure you have cheese always. That helps bind the tortillas together.
If you want to use chapatis instead of tortillas you can use them as well.