Chicken, Black Bean and Corn Quesadillas

By ccavaletti

Ingredients

• 3 c shredded rotisserie chicken
• 3 c shredded Monterey Jack cheese with peppers
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 4 oz cream cheese, softened
• 1/2 c cup salsa
• 2 Tbsp minced fresh cilantro
• 2 tsp ground ancho chile pepper
• 1/2 tsp salt
• 8 burrito size flour tortillas
• 1/2 c butter, softened
• Toppings: guacamole, sour cream, chopped tomatoes, shredded lettuce

Details

Servings 4

Preparation

Step 1

In a large bowl, stir together chicken, shredded cheese, beans, corn, cream cheese, salsa, cilantro, chile pepper, and salt. Spoon about 1/2 cup mixture on half of each tortilla.

Fold in half, pressing gently to seal. Spread softened butter evenly over both sides of quesadillas.

Heat a large nonstick skillet over medium heat. Cook quesadillas for 3 to 4 minutes per side, or until outside is golden and cheese is melted.

Cut into wedges, and serve with desired toppings.

From Cooking with Paula Deen - March/April 2012