Chicken Quesadillas

This recipe for chicken quesadillas is fast, fun and full of southwestern flavor. The chicken and bean filling can be as kid-friendly as you like depending on the heat in the salsa and beans. Top the quesadillas with extra salsa, sour cream and avocado or guacamole for real south-of-the-border flair. I served Guacamole Tossed Salad, recipe posted on 6/13/2014, alongside to complete our meal.  Blessings...

Recipe:

2 cups shredded cooked chicken
3/4 cup or more thick salsa
1 cup refried beans
6 flour tortillas (7-8 inches)
1/4 cup chopped green onion
1/4 cup minced fresh cilantro
1-1/2 cups shredded Monterey Jack or Mexican Four Cheese Blend
vegetable oil for frying

1. In a small saucepan, combine chicken, salsa and beans. Stir together and heat through.
2. Spoon about 1/3 cup mixture over half of each tortilla; top with onion, cilantro and cheese. Fold over.
3. In a skillet over medium heat, cook quesadillas in about 1 tbsp. hot oil for 1-2 minutes on each side or until cheese is melted and tortillas are nicely browned, adding more oil to pan as needed. Cut into wedges and serve with additional salsa, sour cream and avocado.

Yield: 3-6 servings.