Cowboy Quesadillas

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 pounds cooked chicken breast (shredded or chopped)

½ cup BBQ sauce

1 (15 ounce) black beans (drained and rinsed)

1 (15 ounce) whole kernel corn (drained)

1 jalapeno (de-seeded and membranes removed, diced)

½ cup red onion (diced)

2 cloves garlic (minced)

¼ cup cilantro (chopped)

¼ cup white wine vinegar

¼ cup extra virgin olive oil

2 tbsp honey

2 cups Monterey Jack cheese (shredded)

8 flour tortillas (6 inches)

Directions

In a medium size bowl mix the cooked chicken with the BBQ sauce until coated. Set aside.

In a small bowl add the black beans, corn, diced jalapeño, red onion and garlic.In another bowl stir together the cilantro, half of the vinegar, half of the olive oil, and honey. Pour the dressing over the bean mixture. Stir to coat. Add more vinegar/olive oil to taste.

Heat a skillet over medium heat, place one tortilla down on the skillet, layer with shredded cheese, BBQ chicken, Texas Caviar. When the cheese starts to melt, add another flour tortilla on top.

Cook 2-3 minutes, until the tortilla on the bottom is toasted and turning a golden color, it will start to feel more firm, crispy. Carefully flip the quesadilla over and cook the other tortilla. Once the cheese is fully melted and both sides of the quesadilla are golden brown and crispy remove from the skillet.

Cut into 4 equal pieces. Serve and enjoy!

Nutrition

• Serving Size: 1
• Calories: 561 kcal
• Total Fat: 22 g
• Cholesterol: 30 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 15 g
• Total Sugars: 13 g