Chicken and Bean Quesadillas

I made this for my three boys last night in celebration of Cinco de Mayo. We paired it with Zartazan or what ever that brand's name is, Spanish rice and garnished with sour cream. A nice meal to be sure. They boys said they liked it better than the Barbecue Chicken Salad of the night before; but assured me that they had enjoyed it to. My only grip is that this meal did not take 30 minutes to prepare.

This was the first time that I made quesadillas stove top instead of in the oven. Using the Ro*Tel(R) Original Diced Tomatoes & Green Chilies gave them nice flavor but we didn't love the pinto beans, whole. Next time, I'll either use refried pinto beans or whole black beans but other than that, there were so easy to make. A tad messy, but easy.

These quesadillas rock. These were made at my boyfriend's request, so I was hoping they came out good! This is the first quesadilla recipe I have ever tried, and I was a little intimidated, but it couldn't have been easier and they were so yummy! The diced tomatoes, pinto beans, chicken and cheese blended together so deliciously and there was just enough crunch to the cooked tortillas. The sour cream was the perfect addition. As an aside, here's a tip for flipping the quesadillas after one side is done cooking: put a paper plate over the skillet, then flip the skillet so the quesadillas are on the plate. Then slide the quesadillas from the plate back onto the skillet to cook the other side. Since I didn' t have a spatula big enough to turn the quesadillas otherwise, this worked. Otherwise I'm afraid the ingredients would have gone all over the place when I tried to flip them! Can't wait to try this recipe again.