2 chicken breasts 1 small red pepper - thinly sliced (optional) 8 fresh mushrooms - thinly sliced (optional) Sea salt & pepper to taste 1/4 cup salsa – Any variety 2 tablespoons chopped fresh cilantro 1/2 cup refried beans 4 flour tortillas (8 inch) 3/4 cup shredded cheese –your choice Additional salsa, if desired Sour cream, if desired Olive Oil – Just enough to rub onto the outsides of the quesadillas to prevent sticking when cooking.
Prepare the chicken: 1 Cut the chicken breast into thin strips. 2 Put into a skillet with 1-2 tablespoons butter or olive oil 3 Medium to high heat - watch so nothing burns 4 Start with the mushrooms and fry for a few minutes. 5 Add the chicken slices, cook until done 6 Add the sliced red peppers. 7 Cover and cook for a few more minutes. Assemble the quesadillas: 1 In medium bowl, stir in the cooked chicken mixture, 1/4 cup salsa and cilantro until well mixed. 2 Spread 2 tablespoons beans over half of each tortilla. 3 Top bean side of each tortilla with chicken mixture and cheese. 4 Fold each tortilla in half over filling. The final step: 1 Heat 12-inch non stick skillet over medium-low heat. 2 Rub quesadilla with olive oil 3 Place your quesadillas in skillet. 4 Cover; cook 3 to 4 minutes, turning once, until filling is heated and tortillas are lightly browned. Repeat with remaining quesadillas. 5 Cut into wedges. 6 Serve with additional salsa and sour cream. *Hint – If you cut the stuffed quesadillas in half, you can heat them up in a Panini maker.