Winn Dixie's Organics & Naturals

Chicken Quesadillas with Chipotle-Cilantro Cream Serves 4 / A terrific way to use leftover roast chicken—or any leftover meat and vegetables. Mashing the beans keeps them from falling out of the tortilla while cooking. If you use corn tortillas, don’t fold; simply use two and sandwich the ingredients. Serve with fresh tomato salsa and avocado slices. Purée leftover chipotles and use in marinades, salad dressings, or on scrambled eggs.

4 7- to 8-inch whole-wheat tortillas, folded in half

1 cup black or pinto beans, rinsed, drained, and mashed

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded queso Cotija or queso fresco (or Monterey Jack)

2 cups shredded cooked chicken

GROCERY STAPLES
Boneless, skinless chicken pieces
(in freezer) ; Canned beans
; Cheese (feta, Parmesan, and
blue keep a long time) ; Chicken
or vegetable broth (in aseptic
boxes, or homemade and frozen)
; Frozen berries ; Marinara
sauce (a great carrier for leftover
vegetables or meats) ; Frozen
vegetables (peas, corn, squash)
; Garlic and onions ; Nuts;
Olive oil ; Pasta ; Rice
; Vinegars of various types ;
Wine (inexpensive white and red)

Chipotle-Cilantro Cream

1 chipotle en adobo (removed from one 7-ounce can) 3 sprigs fresh cilantro, stem ends removed

3/4 cup low-fat sour cream or plain Greek yogurt

1. Preheat an electric frying pan to 375˚, or a stovetop frying pan to medium-high. Add olive oil to pan; when hot, add folded tortillas, curved sides out (you may need to do this in batches if they don’t all fit). Open tortillas and fill with beans, cheese, and chicken. Cook until golden brown; then flip and cook other side. Repeat with remaining quesadilla ingredients if necessary.