Leftover chicken and beans along with canned corn makes a hearty quesadilla. Photo credit: Lindsay Landis from Love & Olive Oil.
Preheat oven to 400°F. Mix 1 1/2 cups of the cheese, corn, beans, chicken, tomato and Seasoning Mix until well blended.
Place 4 of the tortillas on 2 baking sheets. Spread 1/4 of the chicken mixture evenly on each tortilla. Top with remaining tortillas. Sprinkle with remaining 1/2 cup cheese.
Bake 5 to 10 minutes or until cheese is melted and tortillas are lightly browned. Cut into wedges to serve. Serve with toppings, if desired.
• For 1 cup chopped cooked chicken, start with 6 ounces raw boneless skinless chicken breasts or thighs.
Skillet Quesadillas: Prepare quesadillas as directed, using all 2 cups shredded cheese in chicken mixture. For each quesadilla, heat 1 teaspoon oil in large nonstick skillet on medium heat. Add quesadilla; cook 2 to 3 minutes per side or until lightly browned.
Serving Suggestion: Serve with assorted toppings, such as shredded lettuce, chopped avocado, salsa or sour cream.