Mission Burrito Flour Tortillas
cups chopped or shredded cooked chicken
cup canned mild or hot green chile sauce
can (15oz) pinto beans, drained
cups shredded monterey jack cheese (8oz)
Tbsp vegetable oil, divided
In a medium bowl combine chicken, chile sauce, and cumin.
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.
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.