Cowboy Quesadillas

INGREDIENTS:

• 1/2 cup white rice
• 1/3 cup black beans
• 1 cup diced cooked chicken
• 1/3 cup fresh frozen corn kernels (no need to thaw)
• 2/3 cup diced tomato
• 3 Tbs sliced green onion
• 1 1/2 cups shredded cheese (any type or combo you like)
• 1/4 cup BBQ sauce
• 6 small tortillas (fajita size, about 6")

DIRECTIONS:

Dipping Sauce: euqal part BBQ sauce and ranch dressing (optional)

1. Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add BBQ sauce and stir to combine.
2. Place about 1/3 cup of mixture on half of each tortilla and fold over to close.
3. Heat a skillet to medium heat. Once hot, spray lightly with cooking spray or drizzle with canola or olive oil.
4. Place quesadillas in pan and cook 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and serve with BBQ-Ranch dipping sauce.