Large flour tortillas with a saucy stewed chicken, buttery Oaxaca cheese, and refried beans.

DIRECTIONS FOR: STEWED CHICKEN, REFRIED BEANS AND OAXACA CHEESE QUESADILLAS

 

INGREDIENTS

1 15-oz can fire-roasted tomatoes

2 tsp chili powder

1 clove garlic, finely grated

Kosher salt and freshly ground black pepper

1 8-oz boneless skinless chicken breast

4 10-inch (burrito size) flour tortillas

2 cups shredded Oaxaca cheese

1 cup refried beans

2 Tbsp unsalted butter

Guacamole, salsa, chopped scallions, and sour cream, for serving

DIRECTIONS

1. Combine the tomatoes, chili powder, garlic, 2/3 cup water, and 1/2 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, breaking up the tomatoes with a spoon, for 10 minutes. Add the chicken breast, nestling it in the sauce, and simmer, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, and return it to the sauce. Season with salt and pepper.

2. Lay a tortilla on a work surface and top evenly with 1/2 cup Oaxaca cheese. Add a quarter of the shredded chicken and tomato sauce and a quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.

3. Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until golden brown and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.

4. Cut into triangles and serve with the guacamole, salsa, scallions, and sour cream.