Chicken And Bean Quesadillas
|Shredded cooked chicken||2 Cup (32 tbs)|
|Shredded monterey jack cheese with chiles||2 1⁄2 Cup (40 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Drained canned black beans||1 1⁄2 Cup (24 tbs)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
1. Preheat oven to 375Â°F. In a medium bowl, toss together chicken, cheese, chili powder, beans, onion, and cilantro.
2. Place 4 tortillas on an ungreased baking sheet. Divide filling among them, spreading to within 3/4 inch of edge. Cover with remaining tortillas, pressing gently on edges.
3. Bake until cheese is melted and tortillas are golden brown, 10 to 15 minutes. Let cool slightly, then cut each quesadilla into quarters. Serve with salsa.