These Salsa Verde Chicken Quesadillas are easy to throw together for a quick lunch and are packed full of flavor and protein.
1 c. cooked chopped chicken
1/2 can pinto beans
4-oz can diced green chiles
2 green onions, diced
1 c. mild salsa verde
1/2 c. shredded Monterey Jack cheese
Garnish: plain Greek yogurt, avocado, green onions, salsa
In a mixing bowl, combine all ingredients except for the tortillas.
Heat skillet over medium heat.
Lay tortilla in the skillet and heat until softened, about 10 seconds.
Add filling and fold tortilla in half. Cook until golden brown, about 2 minutes, then flip and cook until the other side is also golden brown.
Remove from skillet and repeat with remaining tortillas.