Southwestern Chicken Quesadillas

Saute diced peppers and onions in olive oil until soft. Add corn and heat till warmed through. Remove from heat, and add to a big bowl. Next add both cans of black beans and cheese. Stir in the cooked, shredded chicken and mix well.

I use my Panini press to cook these. I lay a tortilla on the press, fill half of it with the chicken mixture, then fold it over and grill it until the cheese melts. I’ve also made these in a cast iron griddle. You just have to spray it with non-stick spray first and make sure the cheese is melted enough to hold it together before you turn it over!

This recipe makes a TON, but freezes well. I’m sure you could cut back on the amounts, as well as change up the ingredients. If you do, I’d love to hear about it!