Ingredients:
- 1½ cups finely shredded rotisserie chicken
- 1½ cups shredded Mexican blend cheese
- ⅓ cup restaurant-style salsa
- ¼ cup chopped fresh cilantro leaves
- To taste salt and black pepper
- 1 cup refried beans
- 16 street tacos flour tortillas, warmed
- 3 Tbsp. canola oil, divided
For serving:
- 1 cup guacamole
- 1 cup pico de gallo
- ¼ cup sour cream
Directions:
- Preheat oven to 200 F.
- Make the chicken mixture. In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper to taste. Working one at a time, spread refried beans on half of the tortilla; top with chicken mixture, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
- Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat.
- Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1 to 2 minutes per side; keep warm in the oven up to 30 minutes.
- Repeat with remaining canola oil and quesadillas.
