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Prep 40min
Total60min
Servings8
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Ingredients
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 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
3
cups shredded Monterey Jack cheese (12 oz)
Cooking spray
1
teaspoon olive oil
1
cup thick & chunky salsa
1/2
cup sour cream
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Steps
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.
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A shredded lettuce salad tossed with slices of ripe olives, avocado and tomatoes makes a nice accompaniment to these quesadillas. Finish with a scoop of lime or mango sorbet.
Microwave 1/2 cup instant white rice and 1/2 cup water in covered microwavable bowl about 4 minutes on High to get 1/2 cup cooked rice for this recipe.
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