Prep Time 10 minutes | Cook Time 15 minutes | Total time 25 minutes
What You Need
3 cups shredded rotisserie chicken, skin removed
2 teaspoons smoked chili powder
1 teaspoon cumin
½ cup salsa verde
1 (15-ounce) can refried black beans
1/2 lemon, freshly squeezed
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/3 cup olive oil
1 tablespoon chopped parsley, plus some for garnish
Unsalted Butter, for frying
12 small flour tortillas
2 avocados, thinly sliced
2 cups monterey jack cheese, grated
Sour cream, for serving
In a large bowl, mix together the chicken, chipotle, chili powder, cumin, salt, pepper and salsa verde.
In a small bowl, mix refried beans, lemon juice, paprika, salt and pepper until well combined. Add the parsley. Season more to taste. Set aside.
Melt 1 tablespoon butter in a skillet over medium-high heat. Spread the refried bean mixture, chipotle chicken on a tortilla top with avocado, cilantro, and sprinkle with cheese. Cover with a second tortilla.
Lay the tortilla in the skillet and cook until the bottom is golden brown, about 4 to 5 minutes. Add a ¼ tablespoon more butter and flip the quesadilla. Continue cooking until the second side is golden brown, about 4 minutes. Repeat until all the quesadilla’s are cooked.
Cut into wedges and serve with sour cream, garnish with parsley.
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