Refried Bean and Chicken Quesadillas
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 6
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 6
Difficulty: easy
1 can (16 oz each) Rosarita® Traditional Refried Beans
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
6 whole wheat flour tortillas (8 inch)
1-1/2 cups chopped cooked chicken
1-1/2 cups shredded reduced-fat Cheddar cheese (1-1/2 cups = 6 oz)
PAM® Original No-Stick Cooking Spray
Thinly sliced green onions, optional
Sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 549 mg | 55% |
Carbohydrate | 33 g | 11% |
Cholesterol | 53 mg | 18% |
Total Fat | 13 g | 20% |
Iron | 3 mg | 16% |
Calories | 340 kcal | 17% |
Sodium | 955 mg | 40% |
Protein | 24 g | 47% |
Saturated Fat | 5 g | 26% |
Sugars | 3 g | 0 |
Vitamin C | 1 mg | 2% |
Stir together refried beans and drained tomatoes in medium bowl. Spread 1/3 cup bean mixture over half of each tortilla. Top each with 1/4 cup chicken and 1/4 cup cheese. Fold each tortilla in half to cover filling.
Spray large skillet with cooking spray; heat over medium heat 1 minute. Place 2 quesadillas side-by-side in skillet. Cook 5 minutes, turning once, or until golden brown on each side and cheese melts. Repeat with remaining quesadillas.
Cut each quesadilla into 4 wedges. Serve with onions and sour cream, if desired.
Refried Bean and Chicken Quesadillas