These quesadillas are a delightful twist on the classic, featuring a flavorful chicken filling and a crispy, cheesy exterior.
In a medium skillet, combine the shredded chicken, taco seasoning, and water.
Use pre-cooked rotisserie chicken to save time.
Bring the mixture to a boil, then reduce heat and simmer until the liquid is absorbed.
Stir occasionally to prevent sticking.
Stir in the refried beans until well combined.
Warm the beans slightly before adding for easier mixing.
Spread a portion of the chicken-bean mixture on one half of each tortilla.
Don't overfill to prevent spillage during cooking.
Top with shredded cheese, green onions, and cilantro, then fold the tortillas in half.
Press gently to secure the filling.
Heat oil in a large skillet and fry each folded tortilla until golden and crispy on both sides.
Cook on medium heat to ensure even crisping.
Cut each quesadilla into quarters and serve with your favorite salsa and guacamole.
Use a sharp knife for clean cuts.
