MY CHICKEN-PORK TENDERLOIN-BLACK BEANS QUESADILLA and AVOCADO!

I am so happy that someone invented or came up with rotisserie chicken idea. I find it so versatile for today’s working families with almost zero time to cook during the week. It helps if you have some pork tenderloin leftover, smile. Today I am posting an idea that makes dinner available for the whole family in under 30 minutes, BOOM!
 
Category:  Entrée, Lunch, Snack-(smile)  
Approx. Prep and Cook Time:    Under 30 Minutes
Approximate Cost:    $10.30 or ($5.15 per serving)
Difficulty Level:  Easy
Allergens, Other:  For Gluten Free Please use Corn Tortillas
Servings: 2 +
 
Ingredients
2 ½ c. of rotisserie chicken, shredded ($2.50)
2 ½ c.  cooked leftover pork tenderloin, shredded ($3.00)
1 tbsp. Angie’s basting olive oil (.40)
1 tsp. Angie’s dry seasoning (.30)
6 large flour or corn tortillas ($1.20)
1 ½ c. Mexican blend cheeses ($1.00)
2 tbsp. Sour cream (.15)
1 Avocado ($1.25)
1 Lemon (.50)
 
Directions
Shred the pork and chicken, warm them up and set aside.
Drain, rinse and drain again the beans, add a frozen Sofrito disk, stir, then cook briefly with my basking olive oil, my dry seasoning and set aside.
Spray a bit of olive oil into a skillet and warm up the tortillas.
Now start building up your quesadillas any way you like them; stacked up? Folded??? Then finish them up with lemon juice, sour cream and avocado or guacamole. Boom!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil