You might think that chicken wings were always an American obsession. But, during the early days of fast foods chains in America, it was burgers, burgers and more burgers....

8 Flour Tortillas, 6″ size
1 cup Refried Beans
¼ cup Extra Virgin Olive Oil
2 cups Bell Peppers, colorful medley, julienne
2 cups White Onion, julienne
2 cups Rotisserie Chicken Meat, cut into ½ strips or smaller
1 cup Monterey Jack / Cheddar Cheese, shredded
To Taste Salt & Pepper,
As Needed Vegetable Spray2
Step 1
Sauté julienne peppers and onions in olive oil until tender. Remove from pan and cool.
Step 2
To assemble a quesadilla, lay a 6″ diameter flour tortilla on a clean work surface then spread 2 tablespoons of the refried beans over the bottom half only.
Step 3
On top of the refried beans, layer sauteed onions and peppers, then cooked chicken, then the shredded cheese. Season contents with salt and pepper and fold the non-garnished half over the half with the layered ingredients and press down firmly.
Step 4
Repeat the same procedure for all quesadillas.
Step 5
Lightly spray a baking sheet with non-stick vegetable spray and place each quesadilla on the pan, separated from one another by a minimum of one inch. (Quesadillas should be placed on the pan cheese side up.)
Step 6
Spray the top of each quesadilla with vegetable spray and place in a pre-heated 375-degree oven for 10 to 15 minutes or until top of flour tortilla is light brown on the edges and the cheese is melted.
Step 7
Alternately, these quesadillas can be pan-fried in a non-stick skillet until golden brown on both sides.
Step 1
Sauté julienne peppers and onions in olive oil until tender. Remove from pan and cool.
Step 2
To assemble a quesadilla, lay a 6″ diameter flour tortilla on a clean work surface then spread 2 tablespoons of the refried beans over the bottom half only.
Step 3
On top of the refried beans, layer sauteed onions and peppers, then cooked chicken, then the shredded cheese. Season contents with salt and pepper and fold the non-garnished half over the half with the layered ingredients and press down firmly.
Step 4
Repeat the same procedure for all quesadillas.
Step 5
Lightly spray a baking sheet with non-stick vegetable spray and place each quesadilla on the pan, separated from one another by a minimum of one inch. (Quesadillas should be placed on the pan cheese side up.)
Step 6
Spray the top of each quesadilla with vegetable spray and place in a pre-heated 375-degree oven for 10 to 15 minutes or until top of flour tortilla is light brown on the edges and the cheese is melted.
Step 7
Alternately, these quesadillas can be pan-fried in a non-stick skillet until golden brown on both sides.
One of the staples of Mexican and Tex-Mex cuisine, Quesadillas are a “flattened” expression of a soft tortilla taco which is then baked or griddled.
This recipe is the standard interpretation of the chicken version and uses the pulled meat from a Cattleman’s rotisserie chicken.
Besides the refried beans, onions, peppers and cheese garnishments, feel free to add black beans, sweet corn, diced tomato and cilantro if you choose.
Additional toppings include: tomato salsa, guacamole, sour cream or a splash of enchilada sauce.
Sep 6, 2023
You might think that chicken wings were always an American obsession. But, during the early days of fast foods chains in America, it was burgers, burgers and more burgers....