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Chicken Quesadillas

4 servings

• 1 cup canned vegetarian refried beans

• 1/4 cup bottled salsa

• 8 flour tortillas

• Nonstick cooking spray

• 2 cups shredded cooked chicken

• 2 cups shredded Mexican-blend cheese

• Sour cream and additional salsa, for garnish (optional)

Combine refried beans and salsa in a mixing bowl. Preheat oven to 200 degrees.

Spray one side of a tortilla lightly with nonstick cooking spray. Place sprayed side down in a nonstick skillet. Spread with about 1/4 cup bean mixture. Top with 1/2 cup shredded chicken and 1/2 cup cheese. Top with another tortilla and spray top lightly with nonstick spray.

Cook over medium heat, pressing down with a spatula, until lightly brown. Turn and cook second side until lightly brown. Place on a baking sheet in the oven to keep warm while you continue with remaining tortillas. Cut into wedges and serve with sour cream and additional salsa.

(Adapted from “ The Essential Eating Well Cookbook: Great Flavors (Eating Well) ,” Countryman Press.)

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