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Barbecue Chicken Quesadillas Recipe

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This recipe for Barbecue Chicken Quesadillas is from OUR 2011 FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup diced red onion
4 cups baby spinach
1 cup canned kidney beans, drained and rinsed
3/4 cup corn kernels, defrosted and drained if frozen
1 tablespoon chopped pickled jalapeno
1 cup crockpot barbecue chicken
8 taco-size whole-wheat tortillas
8 tablespoons shredded reduced-fat cheddar cheese
salt and pepper to taste
Directions:
Directions:
Preheat oven to 200 degrees. Warm a skillet over medium heat; mist with cooking spray. Saute onion until tender, 5 to 7 minutes. Add spinach and cook, stirring, until wilted. Season with salt and pepper and remove from heat. In a bowl, mash beans with a fork. Add spinach mixture, corn, jalapeno, and chicken. Spread 1/2 cup filling on half a tortilla, sprinkle with 1 tablespoon cheddar cheese and fold tortilla over. Repeat with remaining tortillas. Warm a large skillet over medium heat. Cook quesadillas in a single layer until brown and heated through, about 4 minutes per side. Place on a baking sheet in oven to keep warm; cook remaining quesadillas. Cut each into thirds. Serve with quacamole and salsa.
Number Of Servings:
Number Of Servings:
6

 

 

 

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