Stuffed Chicken, Black Bean, & Corn Quesadillas

 

My husband and I LOVED this recipe and ate on it for several days!!  The stuffing made a lot and it was just the two of us eating this meal so we had left over for a couple of lunches and neither of us complained. The quesadillas are easy and very tasty! You could easily serve these as a main dish, as a side, or appetizers. It's very versatile! :)

Ingredients:
8 burrito sized tortillas
2 large chicken breasts, cooked & shredded
1 can Rotel
15 oz can black beans, drained, and rinsed
1 cup frozen corn, do not thaw
1/2 red onion
1/2 cup flat leaf parsley
1 packet taco seasoning
2 cups shredded cheddar cheese
sour cream
salsa
guacamole

Directions:

I slow cook my chicken in Rotel tomatoes for 4 hours on high until I can easily shred with a fork.  This seasons your chicken perfectly for a dish like this one.

In a food processor, chop parsley and red onion.

 
Dump diced onion and parsley into a large mixing bowl. Mix in black beans, frozen corn, taco seasoning, and cheese until well blended.

Place 1/2 cup filling on half of a tortilla and fold. Cook over medium heat on a non-stick griddle. Flip when cheese has begun to melt and cook an additional 2 minutes. Repeat for remaining tortillas and filling. Allow to cool slightly, and slice each quesadilla in half with a pizza cutter. Serve with shredded lettuce, salsa, guacamole, & sour cream.

Source: Mostly Homemade Mom