CHICKEN, BLACK BEAN & CORN QUESADILLAS

By jarren

Ingredients

• 2 large grilled chicken breasts, chopped and set aside
• 1 1/4 cups black beans, drained and rinsed
• 1/2 cup frozen corn, thawed
• 1 small onion, chopped
• 1/2 small green pepper, chopped
• 1/2 small red pepper, chopped
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 2 tsp fajita seasoning (optional)
• Salt and freshly ground pepper to taste
• 1 garlic clove, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup chopped fresh cilantro
• 1 tsp vegetable oil
• 10 flour tortillas
• 3 cups monterey jack and cheddar cheese blend
• Salsa and sour cream for topping

Details

Servings 4
Preparation time 30mins

Preparation

Step 1

Saute green pepper, red pepper, onions, garlic and jalapeno in vegetable oil until softened. Add cilantro, black beans, corn, cheeses and seasonings. Spread some mixture over one half of a tortilla. Fold tortilla over to form a half moon and press around the edges.

Lightly spray or brush a skillet with vegetable oil. Grill the quesadilla in medium to medium high heat. Each side takes about 3 minutes. Do the same for the remaining mixture and tortillas. Use a pizza cutter to