Put your leftover grilled chicken to the most delicious use possible! May we suggest these cheesy quesadillas with black beans and a chipotle pepper kick?
What You Need
Original recipe yields 4 servings
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
2 cups chopped grilled chicken
1/2 cup rinsed canned black beans
1 Tbsp. chopped canned chipotle peppers in adobo sauce
4 flour tortilla s (10 inch)
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Let's Make It
Microwave VELVEETA in microwaveable bowl on HIGH 1 to 2 min. or until VELVEETA is completely melted, stirring every 30 sec. Add chicken, beans and peppers; mix well.
Heat large heavy nonstick skillet on medium-high heat. Spoon about 1/2 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until filling is heated through and quesadilla is golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling.
Cut into wedges.
Flour tortillas, often used as soft taco shells, come in many colors and sizes. You'll find them in the refrigerated dairy case or grocery aisle of the supermarket. You'll also find tortilla products in a variety of hues from pale pink to green to blue-often seasoned with herbs, tomatoes, spinach or sesame seeds.
Prepare using 2% Milk VELVEETA.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.