2 cups shredded cheese (a combination of mozzarella, cheddar, monterey jack, oaxaca, or asadero)
1 cup black or pinto beans, rinsed and drained
2 cups leftover shredded chicken (rotisserie chicken works great)
1/3 cup chopped green onions
1/4 cup chopped red/green pepper
1/3 cup chopped mushrooms
optional jalapeños
chopped coriander
Instructions
Prep all filling ingredients: Shred the cheese, shred the chicken, drain and rinse the beans so they are dry, chop onions and , prep any other filling ingredients, etc.
Heat pan or griddle over medium heat: Heat a little oil or butter in the pan or on the griddle. Oil actually makes for crisper edges and helps keep the quesadillas from sticking to the pan. Butter has wonderful flavor, but the quesadilla won’t be quite as crisped on the outside. Honestly, both are good choices.
Assemble the quesadillas: Work quickly to sprinkle about 1/2 cup of cheese over half of each tortilla, then add shredded chicken, a couple tablespoons of beans, and a generous sprinkle of chopped ingredients. Fold the tortilla on top of the fillings to create a half circle, then cook until golden brown on the bottom. Flip the quesadillas and cook on the other side until golden brown, the cheese is melted, and the fillings are hot. Repeat with remaining tortillas, cheese, and fillings.
Slice into wedges: Use a knife or pizza cutter to cut each quesadilla into 2-3 wedges, then serve with sour cream, guacamole , and salsa.
