Ingredients:

  • 2 cups (400g) shredded rotisserie chicken (skin removed)
  • 1 cup (120g) shredded Monterey Jack cheese
  • ½ cup (75g) canned black beans, rinsed and drained
  • ½ cup (75g) canned corn, drained
  • ¼ cup (35g) diced red onion
  • ¼ cup (15g) chopped fresh cilantro
  • 2 tablespoons (30ml) salsa
  • 1 tablespoon (15ml) lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 8 (6-inch) flour tortillas
  • 2 tablespoons (30ml) olive oil

Instructions:

  1. In a large bowl, combine shredded rotisserie chicken, cheese, black beans, corn, red onion, cilantro, salsa, lime juice, chili powder, cumin, salt, and pepper. Mix well.
  2. Lay out four tortillas. Spread half of the chicken mixture evenly over one half of each tortilla. Fold the other half of the tortilla over the filling.
  3. Heat olive oil in a large skillet over medium heat. Carefully place two quesadillas in the hot skillet.
  4. Cook for 3-4 minutes per side, or until tortillas are golden brown and cheese is melted. Press down on quesadillas with a spatula.
  5. Remove cooked quesadillas and repeat with remaining quesadillas.
  6. Let cool slightly before cutting each quesadilla into wedges. Serve immediately with your favourite toppings.