Makes 4 servings
1 (15 oz.) can black beans
½ cup frozen whole-kernel corn
Pickled jalapeño peppers
1 cup chopped, cooked chicken
1/3 cup salsa
8 (6 inch) flour tortillas
1 cup shredded reduced-fat Monterrey Jack cheese
¼ cup reduced-fat sour cream
1. Drain and rinse canned beans under running water. Place ¼ cup into a medium bowl. Reserve remaining beans for another time. Thaw corn and chop jalapeno peppers, enough for 1 ½ Tbsp. and add to bowl with beans.
2. Add chicken and salsa to bowl with beans. Mix well. Divide chicken mixture evenly onto 4 tortillas, top with cheese and another tortilla.
3. Heat skillet over medium-high heat. Coat pan with cooking spray. Add the quesadilla to pan and cook 1 minute on each side, or until golden brown. Remove from pan, repeat with remaining quesadillas. Serve with sour cream.
Nutrition Analysis per serving: 384 calories, 23g fat, 37g protein, 5g carbohydrate, 0.5g fiber, 312mg sodium