Chef notes
I swear, eating quesadillas makes me feel like a kid — probably because they were my go-to after-school snack growing up. But with all the protein and fiber packed into these, I can at least pretend like I'm adulting. The combo of shredded chicken, creamy refried beans and melty cheese tucked inside a crispy tortilla is quick and easy, and hits the spot every time. Perfect for lunch, dinner or whenever that crispy-cheesy craving hits.
Technique tip: To use one large chicken breast instead of the rotisserie chicken, slice the breast in half horizontally (to make 2 thinner pieces) and season both sides with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the breast and cook for 3 to 4 minutes per side, until golden and cooked through. Transfer to a cutting board and shred with two forks.
Swap option: I like Siete brand for grain-free tortillas, you can use dairy-free cheese if preferred and/or sub rotisserie chicken for 1 large chicken breast.
