8′ flour tortillas
shredded chicken (Season boneless chicken thighs with Goya seasoning salt, cover with your favorite salsa, and cook in crockpot overnight on low. Shred when the next day)
nacho cheese sauce
shredded cheese (a Tex-Mex mix)
****Try my chipotle sour cream. In your food processor, mix chipotle peppers with some adobo sauce from the can, about 1 1/2 cups sour cream, 1/3 cup mayonnaise, salt and pepper, and the juice of 1/2 of lime. Blend and season to taste.
Main Point…..these can be made to order. If you don’t want beans, don’t add them. Can’t take the heat of the jalapeno. Skip it. If you’re like Paige and dislike cheese, delete it.
1. Heat large skillet over medium heat. Take one flour tortilla and spread with nacho cheese sauce. Place into the skillet. Start building the quesadilla. Add chicken, corn, black beans, jalapenos, shredded cheese, and top with second flour tortilla.
2. Cook until bottom tortilla is golden brown and flip. Cook until second tortilla is brown as well.
3. Remove from skillet. Allow to cool for a minute (otherwise everything will come out when cut) I cut with a pizza cutter.
4. Serve with the sides…salsa, sour cream, guacamole, or whatever you enjoy with your quesadillas.