Chicken, Black Bean & Corn Grilled Quesadillas

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 15 ounces black beans, rinsed and drained (1 can)
• 1 cup corn (frozen is just fine for this)
• 1 cup chicken, shredded (use a leftover a chicken breast leftover or even a little bit of rotisserie chicken)
• 1 tablespoon diced jalapeno, ribs and seeds removed and diced very fine (more or less to taste)
• 2 cups monterey jack pepper cheese
• 1/4 cup cilantro, fresh and chopped well
• 8 flour tortillas
• 3 teaspoons olive oil (1 to saute the filling and 2 to brush on the tortillas)
• 1 teaspoon cumin
• 1/2 teaspoon garlic, minced
• 1 teaspoon chili powder
• sliced avocado
• salsa
• sour cream
• chopped lettuce

Recipe

• 1 filling -- in a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. that is it.
• 2 stuff the quesadilla -- top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
• 3 grill -- this can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. just a couple of minutes per side is all it takes on the grill or grill pan. just make sure the cheese melts and the quesadilla gets golden brown. medium heat is all you need. each grill inside or out or saute pan is different so just cook until golden brown is all.
• 4 serve -- cut the quesadilla in 2-3 slices. i just use a pizza cutter or a knife works fine. for me -- i serve over a bed of lettuce or mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). use your favorite toppings. fresh diced tomatoes or black olives are also very good. enjoy!