Ingredients:
1 cup Chopped Skinless, Boneless Rotisserie Chicken Breast
1/3 cup Refrigerated Fresh Salsa
1/4 cup Canned No-Salt-Added Black Beans (rinsed and drained)
1/4 cup Frozen Whole-Kernel Corn (thawed)
1 1/2 Tbsp Chopped Pickled Jalapeño Pepper
8 (6-inch) Flour Tortillas
1 cup Shredded Reduced-Fat Monterey Jack Cheese
Cooking spray
1/4 cup Reduced-Fat Sour Cream
Directions:
Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.
