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 together 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 – quick and simple too!
Southwestern Chicken, Bean, and Sharp Cheddar Quesadilla:
- Leftover stuffing from Southwestern Stuffed Portobello Mushrooms
- Refried beans
- Extra sharp cheddar cheese, grated
- 2 corn tortillas
- Sour cream
How to Make Southwestern Chicken, Bean, and Sharp Cheddar Quesadilla
Find the recipe for the filling here.
Heat a skillet coated with cooking spray over medium heat.
Layer the corn tortillas with refried beans, Southwestern chicken stuffing, and sharp cheddar cheese. Place the other tortilla on top.
Click here for a printable version of this recipe – For the Love of Cooking.net
The winner of the Slim & Scrumptious Cookbook is comment number 17:
The Slow Roasted Italian said…
This all looks delicious!!! I can’t wait to make it. I would love this cookbook, it looks awesome.
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