Chicken Quesadillas with Chipotle-Cilantro Cream

1 tsp. olive oil
4 7 -8 inch whole wheat tortillas, folded in half
1 cup black or pinto beans, rinsed, drained and mashed
1/2 cup montery jack cheese
1/2 cup shredded queso cotija or queso fresco (or monterey jack)
2 cups shredded cooked chicken

Chipotle-Cilantro Cream
1 chipotle en adobo
(removed from one 7 ounce can)
3 sprigs fresh cilantro, stem ends removed
3/4 cup low fat sour cream or plain Greek yogurt

Preheat electric frying pan to 375 or a stovetop frying pan to medium high. Add olive oil to pan, when hot add folded tortillas, curved sides out. (you may need to do this in batches if they don't all fit)
Open tortillas and fill with beans, cheese and chicken. Cook until golden brown; then flip and cook other side. Repeat with remaining quesadilla ingredients if necessary.

In a blender puree chipotle, cilantro, and sour cream or yogurt until smooth. Season with salt. Drizzle over hot quesadillas.

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