Stewed Chicken, Refried Beans and Oaxaca Cheese Quesadillas

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



1 15-oz
can fire-roasted tomatoes
tsp chili powder
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
cups shredded Oaxaca cheese
cup refried beans
tbsp unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving


Step 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.

Step 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.

Step 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.

Step 4

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

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