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Chicken and Black Bean Quesadillas

Makes 3 servings

Prep Time: 15 min.
Cook Time: 15 min.


  •    1 - package Refrigerated Fully Cooked Southwestern Chicken Breast Strips or 1-1/4 - cups Southwest Seasoned Chicken Breast Strips (Bagged)

  •    1 - cup black beans, rinsed and drained

  • 1/4 - cup salsa

  • 1/2 - cup Monterey Jack cheese, shredded

  •    3 - flour tortillas, 8 in.

  •    1 - Tablespoon butter, melted


Preheat oven to 375 F.

  1. Combine beans, salsa and cheese in medium bowl.  Spread 1/3 of mixture on lower half of each tortilla.  Top each with 1/3 of chicken strips.

  2. Fold down upper half of each tortilla to cover filling.  Brush outsides of tortillas with melted butter.   Place on ungreased baking sheet.

  3. Bake quesadillas 10 to 15 minutes or until thoroughly heated and cheese is melted.  Cut each tortilla into 3 wedges.  Serve with toppings of choice: pico de gallo, salsa, sour cream, guacamole, shredded lettuce and diced tomato.  Refrigerate leftovers.

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