I decided to combine the last little bit of stuffing I made for the Southwestern stuffed portobello mushrooms with some refried beans, extra-sharp cheddar, and corn tortillas for a tasty quesadilla. The combination of chicken, corn, cilantro, tomatoes, spinach, green onions, spices, corn tortillas, sharp cheddar, and beans was fantastic–I loved the flavors and textures of this quesadilla. This recipe was the perfect way to use up my leftovers and paired nicely with tortilla chips and salsa.

Southwestern Chicken, Bean, and Sharp Cheddar Quesadilla

Ingredients:

Leftover stuffing from Southwestern stuffed portobello mushrooms
Refried beans
Extra-sharp cheddar cheese, grated
2 corn tortillas or flour tortillas

Serving:

Hot sauce
Sour cream

How to Make Southwestern Chicken, Bean, and Sharp Cheddar Quesadilla:

Find the recipe for the filling here.

Heat a large skillet coated with cooking spray over medium heat.

Spread refried beans over a tortilla, then spread the Southwestern chicken filling, then add a sprinkling of extra-sharp cheddar cheese.

Southwestern Chicken, Bean, and Sharp Cheddar Quesadilla

Place the other tortilla on top.

Place in the skillet and cook for 3-4 minutes or until golden brown.

Carefully flip the quesadilla over and cook for an additional 3 minutes or until golden brown.

Remove from the skillet and let the quesadilla cool for a few minutes before slicing into four equal pieces.

Serve with hot sauce, sour cream, and salsa. Enjoy.

Southwestern Chicken, Bean, and Sharp Cheddar Quesadilla

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Main

Cuisine: Mexican

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large skillet

Ingredients

Leftover stuffing from Southwestern stuffed portobello mushrooms
Refried beans
Extra-sharp cheddar cheese grated
2 corn tortillas or flour tortillas

Serving:

Hot sauce
Sour cream

Instructions

Find the recipe for the filling here.
Heat a large skillet coated with cooking spray over medium heat.
Spread refried beans over a tortilla, then spread the Southwestern chicken filling, then add a sprinkling of extra-sharp cheddar cheese. Place the other tortilla on top.
Place in the skillet and cook for 3-4 minutes or until golden brown.
Carefully flip the quesadilla over and cook for an additional 3 minutes or until golden brown.
Remove from the skillet and let the quesadilla cool for a few minutes before slicing into four equal pieces.
Serve with hot sauce, sour cream, and salsa. Enjoy.