Cowboy Quesadillas

I found this recipe over at Our Best Bites a few months ago. It has since been a staple at our house. Especially when I haven't been to the store for a while and we are out of everything. I almost always have these ingredients on hand and it is a great way to use up leftover chicken and rice if i have any.

I changed the recipe a little using a full can of black beans instead of a partial one.

Recently I have been adding in bell peppers and fresh tomatoes just because I have them in my garden. In the winter months, I just use a pint size jar of tomatoes, drained.

Marie

1 can black beans

1/2 cup rice, cooked

1 cup cooked chicken

1/2-1 cup frozen corn, thawed (I throw it in the microwave) or 1 can corn

diced tomato or small can of diced tomatoes, drained

3 Tlbs green onion, chopped

1 1/2 cup grated cheese, any kind

1/2 cup BBQ sauce or until it looks good

tortillas

Dipping Sauce:

equal parts BBQ sauce and ranch

Combine all ingredients except for tortillas and stir until combined.

Spread mixture on half of a tortilla and fold in half.

Heat a skillet to medium heat. Spray with cooking spray or drizzle with olive or canola oil

Cook for 2-3 minutes until slightly crisp. Flip and repeat on opposite side.

Serve with dipping sauce.