Baja Chicken Quesadillas
1 can mexicorn
1 can black beans
1 small can mushrooms
shredded cheddar cheese (or a mexican blend)
1. First thing I do is prepare. I like to rinse my black beans several times and I shred some cheese and make sure all my other canned goods are open and read to be assembled. I tear my chicken into penny sized pieces.
2. I usually use a quesadilla maker but you can use a large skillet too. Spray it with your non stick spray and heat to a medium heat. While this is heating up I prepare my tortilla on a plate. I place one tortilla down and sprinkle it with cheese. Then add the black beans, mexicorn, chicken, mushroom and add a good sprinkle of cumin and red chili powder. I top my mixture with more cheese to act as "glue" to melt it all together. Top with other tortilla.
3. Place in skillet or quesadilla maker and let it cook until slightly browned and cheese is melted. Gently slide it onto a plate. I use a pizza cutter to cut mine into slices.
I serve mine with mexican rice, sour cream, guacamole, and salsa for dipping.
Don't forget your margarita!
(I love this recipe because I can keep the canned goods on hand and it's quick and easy! This is my own recipe but feel free to use any combinations of fixings you would like.)
*I sometimes use leftover chicken we have in the fridge while other times I buy the precooked mexican chicken strips you can find by the bacon or other sandwich meats.