Chicken Chili Quesadillas

Cook the rice and beans according to package directions but do not use the seasoning package (if it comes packaged with seasoning mixed in, use a sifter to remove seasonings).

Shred the chicken with forks while the rice is cooking. Mix the rice and chicken together in a large bowl. Add the Leroy’s ketchup and stir well.

Heat a large skillet or a quesadilla maker. Place the bottom tortilla in the skillet and layer 1/5 of the rice-chicken on it and spread evenly. Top with 1/5 of the cheese and spread evenly. Top with a tortilla (you now have a quesadilla) and cook until browned on both sides.

Cut each quesadillas into 6 triangles.

Tip: If you are cooking in a skillet, use 2 spatulas to turn the quesadilla or cover with the skillet lid, tip onto the lid and slide back into the pan to brown the other side. Quesadilla makers run about $20 and make things much simpler!