Chicken Corn and Black Bean Quesadillas

Erin, you know how much I looooove quesadillas. I found this recipe on pinterest a while ago and because we just got a new quesadilla maker, I knew it was time to try this recipe. And it's so good. So so good. It's a must try!!

(It was so good, you can see I took a bite right out of it before I could get a picture)



Ingredients
2 tablespoon canola oil, divided
3 cloves garlic, minced
1 1/2 cups corn kernels
1 large chicken breast, cooked and shredded (I used about 2 cups of rotisserrie chicken
1/3 cup chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 can black beans
2 ounces cream cheese
2 cups Mexican blend cheese
4 large (burrito sized) flour tortillas


Directions
1. Heat 1 tablespoon of the canola oil in a large skillet, stir in the garlic and corn and cook until the garlic is fragrant
2. Add the chicken, broth, cumin, chili powder, oregano, and black beans and bring to a light boil.
3. Simmer for 5-10 minutes to let the flavors meld. Remove pan from the heat and stir in the cream cheese.

Use quesadilla maker or..

4. Heat another large pan over medium-high heat, brush pan surface with canola oil. Place a flour tortilla onto the hot pan.
5. Build a quesadilla by layering a handful of cheese, 1/4 of the chicken mixture and another handful of cheese on one half of the tortilla.
6. Fold tortilla in half and apply pressure to top to create a sear on the bottom of the tortilla and to make everything stick together.
7. Once the bottom of the tortilla is browned flip over and brown the other side, once again applying pressure to the top to help the browning process.
8. When both sides are browned remove quesadilla from pan and cut into 4 even triangles with a sharp knife or pizza cutter.

Repeat process with remaining tortillas, brushing pan with canola oil before each quesadilla.