Grilled Chicken Quesadillas with Black Beans and Corn

of grilled chicken breast, black beans, shredded cheese, and corn
tucked into a flour tortilla and grilled until toasty hot! Served with
shredded lettuce, sour cream, tomatoes, and hot sauce, this is an easy
meal everyone will LOVE!

6 servings (3 if used as a main dish)

1 can (15 ounces, or about 1 3/4 cups freshly cooked) black beans, rinsed and drained
1/2 of a 15-ounce can of corn, drained (optional)
2 cups (8 ounces) shredded cheddar cheese or Mexican cheese blend
1 large or 2 medium grilled chicken breasts, sliced
Hot sauce, optional
1/2 cup chopped fresh cilantro
6 burrito-size flour tortillas

For serving (optional):

Shredded lettuce
Sour cream
Diced tomatoes
Fresh cilantro, chopped
Hot sauce

1. Combine the first 6 ingredients in a bowl for the filling.

2. Lay out the flour tortillas, and spread the filling evenly between
them, in a semi-circle shape (half), so they can be folded in half.

3. Heat a griddle, indoor grill (like Foreman), or heavy skillet over
medium heat. Place folded quesadillas in pan or on griddle and heat for
a couple minutes on each side, until filling is hot, cheese inside is
melted, and outsides are browned. Turn down the heat if they’re browning
too quickly, or turn up the heat if they’re getting hot inside but not
crisp and browned on the outside.

4. Remove quesadillas from griddle after cooking both sides. Cut in half or fourths with a pizza cutter or knife. Serve with lettuce, sour cream, tomatoes, hot sauce, and cilantro. You can stuff some toppings inside, or just spoon on top, or dip.

Grilled Chicken Quesadillas with Black Beans and Corn

This recipe was taken from Tammy’s Recipes.