Description
Learn how to make a delicious Green Chile Chicken Quesadilla Bake that’s perfect for a quick and satisfying meal. Try this easy recipe today!
Ingredients
- 4 Mission Burrito Flour Tortillas
- 473 ml (2 cups) chopped or shredded cooked chicken
- 120 ml (1/2 cup) canned mild or hot green chile sauce
- 1 tsp (5 ml) cumin
- 1 can (425 g or 15 oz) pinto beans, drained
- 226 g (2 cups or 8 oz) shredded cheese (e.g., cheddar or mozzarella)
- 4 Tbsp (60 ml) vegetable oil, divided
Instructions
- In a medium-sized bowl, mix together the chicken, green chile sauce, and cumin.
- Place the tortillas on a work surface, and evenly distribute the beans, chicken mixture, and cheese on one half of each tortilla. Fold the uncovered half over the fillings.
- Warm 1 tablespoon of oil in a large nonstick pan over medium heat. Cook one quesadilla in the pan, turning it over once, until it becomes golden on both sides, which should take about 2-3 minutes per side.
- Continue this process with the remaining oil and quesadillas. Slice the quesadillas into wedges and serve while hot.
Notes
- Consider enhancing the chicken mixture with diced onions or bell peppers for added flavor.
- Ensure pinto beans are well drained to prevent excess liquid and maintain the quesadillas’ texture.
- Experiment with various cheese options to discover your preferred combination for these quesadillas.
