- 1 pound boneless, skinless chicken breast
- 1 teaspoon Cajun seasoning
- 2 teaspoons olive oil
- 8 medium-sized tortillas whole wheat if you like
- 15 ounces canned refried beans
- 2 cups shredded Mexican cheese
- 16 ounces container fresh salsa drained
Toss chicken with oil and Cajun seasoning. Bake or saute until cooked through. Allow to cool slightly, and dice into small bite-sized pieces.
Spray skillet with cooking spray and heat over medium-high heat.
While skillet heats, start assembling your quesadillas. Spread about 2 tbsp. refried beans evenly over one half of the tortilla. Arrange diced chicken over the beans, sprinkle 1/4 c. of cheese over the chicken, and spread 1-2 tsp. drained salsa over the cheese. Fold tortilla in half.
Place quesadillas in the hot skillet as you make them and have room. (This is a bit of an assembly line process.) Allow to cook 3-5 minutes before carefully flipping each quesadilla over. The first side should be nice and brown. Cook 3-5 minutes on the opposite side until both sides are brown and the cheese is melted. Transfer cooked quesadillas to a clean plate or cutting board.
Continue making, flipping, and removing quesadillas until they are all cooked. Cut each quesadilla into halves or thirds before serving. Enjoy!
- Prep Time: 10
- Cook Time: 30
- Category: Main
- Cuisine: Mexican