Kosher salt and freshly ground black pepper, to taste
1cuprefried beans, homemade or store-bought
16street tacos flour tortillas, warmed
3tablespoonscanola oil, divided
For serving
1cupguacamole
1cuppico de gallo
¼cupsour cream
Instructions
Preheat oven to 200 degrees F.
CHICKEN MIXTURE: In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
Working one at a time, spread refried beans on half of the tortilla; top with CHICKEN MIXTURE, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.