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Grilled Chicken Quesadilla

Source of Recipe

Betty Young


List of Ingredients

1 (15.5 oz.) can black beans, drained and rinsed (optional)
3 1/2 cups shredded, cooked rotisserie chicken, skin removed
6 ounces grated Monterey Jack
1/4 cup jalapeño chilies, chopped
Salt
4 (10-inch) flour tortillas



Recipe

Preheat oven to 200°F and line a large baking sheet with foil or parchment.

Place beans in a large bowl and use a potato masher or fork to mash them slightly.

Add chicken, cheese and jalapeños and stir to combine. Season with salt.

Place 1 tortilla on a work surface and spread a quarter of chicken mixture over half of tortilla.

Fold other half of tortilla over to form a half-moon, pressing firmly. Repeat with remaining chicken mixture and tortillas.

Warm a ridged grill pan or a 12-inch skillet over medium heat.

Cook 1 quesadilla at a time, turning carefully once, until cheese is melted and tortillas are golden, 2 to 4 minutes per side.

Transfer grilled quesadilla to prepared baking sheet and place in oven to keep warm.

Repeat with remaining quesadillas. When all quesadillas are grilled, cut each into 4 wedges and serve immediately.