Prep Time
4
minutes
Cook Time
6
minutes
Makes
4
servings
FEATURED PRODUCT
INGREDIENTS
-
4
Mission Burrito Flour Tortillas -
2
cups chopped or shredded cooked chicken -
½
cup canned mild or hot green chile sauce -
1
tsp cumin -
1
can (15oz) pinto beans, drained -
2
cups shredded monterey jack cheese (8oz) -
4
Tbsp vegetable oil, divided
INSTRUCTIONS
-
Step 1
In a medium bowl combine chicken, chile sauce, and cumin.
-
Step 2
Lay tortillas on a work surface, and divide beans, chicken, and cheese between tortillas, placing all ingredients on ½ of each tortilla. Fold bare ½ of each tortilla over to cover fillings.
-
Step 3
In a large nonstick skillet heat 1 tablespoon oil over medium. Place 1 quesadilla in skillet and cook, flipping once, until golden brown on both sides, 2-3 minutes per side. Repeat with remaining oil and quesadillas. Cut quesadillas into wedges and serve warm.
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