Name: Chicken Quesadillas
Ingredients: 1 Tbsp. olive oil; 3 cloves garlic, peeled and minced; 1 can beans, undrained (red, black, kidney, pinto, anything you like); 4 large tortillas; 1 cup cooked rice; 1 to 2 cups leftover chicken, boned and cut into bite size pieces; 1 cup leftover cooked vegetables; 1 to 2 fresh tomatoes, diced; 1/2 cup chopped onion or scallions; small bunch fresh cilantro, chopped; 8 oz. Monterey Jack or other mild cheese, thinly sliced or grated; 8 oz. sour cream; Prepared salsa; Preheat oven to 450 degrees.

Chicken Quesadillas

Ingredients

1 Tbsp. olive oil
3 cloves garlic, peeled and minced
1 can beans, undrained (red, black, kidney, pinto, anything you like)
4 large tortillas
1 cup cooked rice
1 to 2 cups leftover chicken, boned and cut into bite size pieces
1 cup leftover cooked vegetables
1 to 2 fresh tomatoes, diced
1/2 cup chopped onion or scallions
small bunch fresh cilantro, chopped
8 oz.s Monterey Jack or other mild cheese, thinly sliced or grated
8 oz.s sour cream
Prepared salsa
Preheat oven to 450 degrees.

Instructions

Heat olive oil in small skillet, add garlic and cook over medium heat until sof t but not too brown. Add beans with liquid to the skillet and let simmer over medium heat, stirring occasionally, until liquid is reduced to a creamy sauce. Assemble the quesadillas: Place tortillas on baking sheets. Put a layer of cooked rice, top with beans, chicken, vegetables, tomatoes, onions and cilantro . Top with cheese. Place quesadillas in preheated oven and bake until cheese is melted and bubbling, about 10 minutes. Slice with pizza cutter into 4 wedges per quesadilla. Garnish each wedge with salsa and sour cream. This recipe works with many variations and does not need all of the ingredients listed abov e to come out wonderfully.