Cheesy Chicken and Bean Quesadillas

 

2

cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1/2

cup chopped red bell pepper

4

medium green onions, thinly sliced (1/4 cup)

1

can (15 oz) Progresso® black beans, drained, rinsed

1/2

cup cooked white rice

1

package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)

3

cups shredded Monterey Jack cheese (12 oz)

Cooking spray

1

teaspoon olive oil

1

cup Old El Paso® Thick ‘n Chunky salsa

1/2

cup sour cream

• 1 In medium bowl, mix chicken, bell pepper, green onions, beans and rice. Top half of each tortilla with 1/2 cup chicken mixture and 1/2 cup of the cheese. Fold other half of each tortilla over filling, press down slightly. Spray top halves of tortillas with cooking spray.
• 2 Heat 12-inch skillet over medium-low heat. Place 2 filled tortillas at a time, sprayed sides down, in skillet. Cook 4 to 5 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa and sour cream.