Chicken and Bean Quesadillas

Ingredients 4 items

• 1 can (12.5 oz) chicken, drained and shredded with a fork
• 1 can (15 oz) black beans or pinto beans, drained and rinsed
• 8 flour tortillas (2 per quesadilla)
• 2 tablespoons butter
• Optional: Shredded cheese, Salt and pepper, Cumin or chili powder, Salsa or hot sauce for dipping, Diced onion or peppers

Equipment

• Skillet or frying pan
• Spatula
• Fork (for shredding chicken)

Allergens: Contains Gluten (flour tortillas), Dairy (butter).

Instructions

1. Open and drain the canned chicken. Use a fork to shred it into small pieces.
2. Drain and rinse the beans.
3. Lay out 4 tortillas. Spread the shredded chicken evenly across them. Spoon the beans over the chicken. Add cheese, seasoning, or any extras if you have them. Place a second tortilla on top of each.
4. Melt about half a tablespoon of butter in a skillet over medium heat.
5. Carefully place one quesadilla in the skillet. Cook for 2–3 minutes until the bottom tortilla is golden brown and crispy.
6. Flip carefully with a spatula. Cook the other side for another 2–3 minutes.
7. Remove from the skillet and repeat with the remaining quesadillas, adding a bit of butter each time.
8. Cut into wedges and serve.