Chicken and Bean Quesadillas
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
1 can (15 oz each) Rosarita® Premium Whole Pinto Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into strips
1-1/2 cups shredded Mexican blend cheese
6 flour tortillas (8 inch)
PAM® Original No-Stick Cooking Spray
2/3 cup reduced fat sour cream
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 319 mg | 32% |
Carbohydrate | 34 g | 11% |
Cholesterol | 86 mg | 28% |
Total Fat | 20 g | 30% |
Iron | 3 mg | 18% |
Calories | 446 kcal | 22% |
Sodium | 699 mg | 28% |
Protein | 31 g | 63% |
Saturated Fat | 9 g | 45% |
Sugars | 3 g | 0 |
Vitamin C | 2 mg | 4% |
Stir together beans and drained tomatoes in medium bowl; set aside. Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook 6 to 8 minutes or until no longer pink, stirring occasionally. Remove chicken from skillet. Wipe out skillet with paper towels.
Place about 1/4 cup chicken, about 3 tablespoons bean mixture and 1/4 cup cheese over half of each of 2 tortillas. Fold each tortilla in half to cover filling.
Spray skillet with cooking spray; heat over medium heat. Cook 2 quesadillas side-by-side in skillet 5 minutes or until lightly browned and cheese melts, turning once. Repeat with remaining ingredients. Cut each quesadilla into wedges; serve with sour cream.
Chicken and Bean Quesadillas