Ingredients
2 cups shredded cooked chicken3/4 cup water1 envelope taco seasoning1 cup refried beans6 flour tortillas (7 inches)1 jar (2 ounces) diced pimientos, drained1/4 cup chopped green onions1/4 cup minced fresh cilantro1-1/2 cups shredded Monterey Jack cheese1 to 2 tablespoons vegetable oil
Preparation
In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
Spoon about 1/2 cup chicken mixture over half of each tortilla; top with pimientos, onion, cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadilla in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges.
