- Leftover stuffing from Southwestern Stuffed Portobello Mushrooms
- Refried beans
- Extra sharp cheddar cheese, grated
- 2 corn tortillas
- Sour cream
Find the recipe for the stuffing here.
Heat a skillet coated with cooking spray over medium heat.
Layer the corn tortillas with refried beans, Southwestern chicken stuffing, and sharp cheddar cheese. Place the other tortilla on top.
Place in the skillet and cook for 3-4 minutes or until golden brown. Carefully flip the quesadilla over and cook for an additional 3 minutes or until golden brown.
Remove from the skillet and let the quesadilla cool for a few minutes before slicing into four equal pieces. Serve with sour cream or salsa. Enjoy.