Chicken and Cheese Quesadilla.

So you may or may not know this, but I graduated in December (a semester early) which is why I am back in Ohio. I am working for my dad’s company until I go to culinary school in June! So this whole week while I’ve been at work, and every week of my life for that matter, I’ve been thinking about food… so I’ve been doing some research as I’ve been sitting at my desk (sorry daddy, I promise I’ve been working too!) thinking about what recipe I can show you this week. As I was reading a few food blogs I love I saw an ad for a restaurant featuring a picture of a quesadilla… perfect! This week is one of the simplest and most delicious recipes you can make! The best part about quesadillas is they can be made in a microwave or on the stove top OR under the broiler. The method I am using in this week’s column will be for the stove top, but you can apply the same method to the microwave or broiler as well.

Chicken and Cheese Quesadilla:

2 Whole grain tortilla shells

1/4 C frozen corn kernels

1/4 C black beans; rinsed and drained

1/2 C reduced-fat, shredded, cheddar cheese

1/3 C shredded rotiserrie chicken (I’ve said this before, but rotiserrie chicken awesome to have around because is tastes delicious and is quick and easy to use, but if you don’t want to buy a whole chicken I would recommend buying pre-cooked chicken strips.)

1/4 tsp chili powder (optional)

1/4 tsp cayenne pepper (optional)

salt

Defrost the corn in a microwavable bowl (about 30 seconds is all you need). Toss the defrosted corn with salt, chili powder, and cayenne pepper. In a large skillet over medium heat place one tortilla shell, top with half the cheese, then corn mixture, black beans and chicken. Finish with the other half of the cheese and top with the other shell. Cook until the bottom side is brown (about 2-3 minutes) flip and brown the other side. Enjoy with salsa, guacamole, and sour cream .