Quick Chicken & Black Bean Quesadillas - cooking recipe

Ingredients

1 (12 1/2 ounce) can premium chunk chicken, packed in water, drained
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon seasoning salt
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1 (15 ounce) can black beans, drained
8 ounces shredded monterey jack pepper cheese or 8 ounces shredded colby-monterey jack cheese
4 flour tortillas
nonstick cooking spray
salsa, for dipping (optional)
sour cream, for dipping (optional)

Preparation

Begin preheating oven to 375\u00b0F.
Place chunk chicken in small bowl and flake lightly with fork.
Combine spices in small bowl and sprinkle evenly over chicken.
Toss well to coat.
Set chicken mixture aside for 10 minutes.
Place one tortilla on a baking pan.
Spoon half the chicken mixture onto tortilla and spread evenly to within 1/4\" of edge.
Spoon half the can of black beans on top of the chicken and spread evenly.
Sprinkle half the cheese on top of the beans, spreading evenly.
Top fillings with another tortilla.
Spray top tortilla lightly with non-stick cooking spray.
Repeat process with two remaining tortillas and fillings.
Bake at 375\u00b0F for 10-15 minutes or until tortilla edges are slightly crisp and center is warm.
Remove from oven and allow to cool for 2 minutes.
Using a pizza cutter, carefully cut each quesadilla into 4-6 wedges.
If desired, serve with individual bowls of salsa and/or sour cream for dipping.
Serves 2-3 as a meal, 4-8 as an appetizer.