Grilled Chicken And Black Bean Quesadillas - cooking recipe

Ingredients

2 large grilled chicken breasts, sliced and bite size
1 1/4 cups canned black beans, drained and rinsed
1/2 cup frozen corn, thawed
1 small onion, chopped
1 small green pepper, chopped
1 teaspoon vegetable oil
3 cups monterey jack and cheddar cheese blend
taco seasoning, to taste (or do a combo of chili powder, cumin, and garlic powder)
10 flour tortillas
sour cream, to serve on the side
salsa, to serve on the side

Preparation

Saute green peppers and onions in vegetable oil until softened.
Combine cooked peppers and onion with beans, corn, cheeses, and seasoning.
Spread some mixture over one half of a tortilla. Fold tortilla over to form a half moon and press around the edges.
Lightly spray or brush a skillet with vegetable oil.
Grill the quesadilla on medium to medium high heat. Each side takes about 3 minutes.
Do the same for the reaming mixture and tortillas.
It's easiest to use a pizza cutter to cut them into wedges.
Serve with sour cream and salsa.