Grilled Chicken Quesadillas with Corn and Black Bean Salsa

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Ingredients

• 1 can (15 ounces) or about 1 1/4 cups freshly cooked) black beans, rinsed and drained
• 1/2 15 ounce can of corn drained
• 2 cups 8 ounces shredded cheddar cheese
• 1 cup cooked chicken* chopped into thin, small pieces
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chili powder
• flour tortillas (soft taco size)
• Sour cream for serving
• Salsa for serving

Directions

1. Combine the first 7 ingredients in a bowl for the filling.

2. Coat 1 side of the tortillas with a small bit of olive or vegetable oil. Lay half of the tortillas, oil side down, on cookie sheets.

3. Spoon filling mixture onto tortilla,s dividing evenly among them. Top with remaining tortillas, oil side up.

4. Bake at 350 degrees for 15-20 minutes or until filling is warm and melted and tortillas start browning. Flip quesadillas halfway through the cooking time to brown both sides of the quesadillas.

5. Cut each quesadilla into quarters with a pizza cutter and serve with salsa and sour cream.