Quesadilla – Cowboy

Servings: 4-6 quesadillas

• 1 lb cooked chicken breast or rotisserie chicken, shredded
• 1/4-1/2 c BBQ sauce, enough to coat chicken

• 15 oz black beans, drained and rinsed
• 12-15 oz whole kernel corn, drained
• 1 jalepeno, deseeded and diced, or 2 T diced jalepeno
• 1/2 c red onion, diced
• 2 cloves garlic, minced
• 1/4 c cilantro, chopped, or 2 T dried cilantro
• 1/4 c white wine vinegar
• 1/4 c extra virgin olive oil
• 2 T honey

• 8-12 fajita tortilla shells
• 2 c shredded cheese (monterey jack / colby jack)

1. In medium size bowl mix cooked chicken and BBQ sauce.
2. In small bowl combine black beans, corn, diced jalepeno, red onion, and garlic.
3. In small bowl mix cilantro, vinegar, olive oil, and honey. Pour over bean mixture and stir.
4. Layer cheese, chicken, and beans between tortilla shells and cook on skillet or quesadilla maker.