Chicken and Bean Quesadilla

Ingredients:

• 4 wheat tortillas, 25 cm in diameter.
• 1 boneless, skinless chicken breast (250 g)
• 1 can (430 g) of canned baked tomatoes
• 2 tsp chili powder
• 1 clove of garlic, pressed through a press
• 2 cups grated Oaxaca cheese
• 1 tbsp. refried beans
• 2 tbsp (30 g) butter
• Guacamole, salsa, chopped green onions and sour cream for serving

Preparation:

1. Mix the tomatoes, chili seasoning, garlic, 2/3 cup water, and 1/2 teaspoon salt in a small saucepan. Bring to a boil over medium heat, mash the tomatoes with a spoon, and simmer for 10 minutes.
   
   Place the chicken breast in the sauce and simmer over low heat, turning once, until cooked through, 8-9 minutes per side. Transfer the chicken to a plate, shred it, and return it to the sauce. Season with salt and pepper.
2. Place a tortilla in front of you and sprinkle evenly with 1/2 cup of Oaxaca cheese. Add a quarter of the shredded chicken and tomato sauce and a quarter of the beans. Fold the tortillas in half, enclosing the filling. Repeat with the remaining tortillas and ingredients.
3. Melt 1/2 tablespoon (30 grams) butter in a large nonstick skillet over medium heat. Cook the quesadillas for about 3 minutes per side, turning once halfway through, until golden brown and the cheese is melted. Remove to a large cutting board and repeat with the remaining quesadillas.
4. Cut into triangles and serve with guacamole, salsa, green onions and sour cream.
   
   Recipe Chicken Quesadillas.