Fiesta Chicken Quesadilla

Crystal Farms

2 cups cooked chicken, chopped

½ cup cooked black beans, drained, rinsed

½ cup salsa

2 tbsp finely chopped fresh cilantro

½ tsp chili powder

½ tsp ground cumin

1 cup (4 oz) shredded Marble Jack cheese

4 (6 to 7-inch) flour tortillas

2 tbsp butter

Stir together chicken, black beans, salsa, cilantro, chili powder, cumin and cheese in medium bowl.

I forgot to buy cilantro.

Divide mixture equally onto one side of each flour tortilla; fold mixture equally onto one side of each flour tortilla; fold tortilla in half over filling. Melt 1 tbsp butter in 12-inch nonstick skillet over medium heat. Cook two quesadillas at a time 4 to 6 minutes, turning once, until light golden brown. 

Be careful - if the butter gets too hot you'll burn the quesadilla. 

Repeat with remaining 1 tbsp butter and remaining two quesadillas. Serve with desired toppings.

See? Like this. Extra-crispy.

My Rating: 4/5 "I'm a sucker for a good quesadilla, and this is def tasty. It's nice because it's not just mostly-cheese with a halfhearted glob of meat. Instead the variety of stuff inside is flavorful and substantial. The kind of salsa you use matters a lot because its taste surrounds everything else - use your favorite!"