4 flour tortillas
2 cups chopped or shredded cooked chicken
½ cup canned mil or hot green chile sauce
1 tsp cumin
1 can (15 oz) pinto beans, drained
2 cups shredded Monterey jack cheese (8 oz)
4 tbsp vegetable oil, divided
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| So I bought this thinking "jalapenos are green chiles so this is what I need" but this ended up being something red and tomatoey so don't do what I did. |
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.
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| So much stuffins! |
Fold bare ½ of each tortilla over to cover fillings.
In a large nonstick skillet heat 1 tablespoon oil over medium heat. Place 1 quesadilla in skillet and cook, flipping once, until golden brown on both sides, 2-3 minutes per side.
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| After you put the quesadilla in the pan you're going to spend some time just standing there with a turner trying to keep its guts inside of it. |
Repeat with remaining oil and
quesadillas. Cut quesadillas into wedges and serve warm.
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| Also be aware that the recipe tells you to cook them waaaay longer than you need to. This was my LEAST burned quesadilla. |
My Rating: 4/5 "This was good, and I'm giving it extra points because it would have been better if I had made it with an actual green chile sauce. It's a little chubby for a quesadilla, but the flavors all work well together and it's satisfying. Just don't incinerate yours like I did mine."
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