Barbecue Chicken Quesadillas

Makes 6 Servings

1/2 cup diced red onion
4 cups baby spinach
Salt and Pepper
1 cup canned red kidney beans, drained and rinsed
3/4 cup corn kernels, drefrosted and drained if frozen
1 tbsp chopped pickled jalapeno
1 cup Slow-Cooker Barbecue Chicken
8 taco-size whole wheat tortillas
8 tbsp shredded reduced-fat Cheddar

1.  Preheat oven to 200°F.  Warm a skillet over medium heat; mist with cooking spray.  Saute onion until tender, 5 to 7 minutes.  Add spinach and cook, stirring, until wilted.  Season with salt and pepper and remove from heat.

2.  In a bowl, mash beans with a fork.  Add spinach mixture, corn, jalapeno and chicken.  Spread 1/2 cup filling on half a tortilla, sprinkle with 1 tbsp Cheddar and fold tortilla over.  Repeat with remaining tortillas.

3.  Warm a large skillet over medium heat.  Cook quesadillas in a single layer until brown and heated through, about 4 minutes per side.  Place on a baking sheet in oven to keep warm; cook remaining quesadillas.  Cut each into thirds; serve 4 wedges per person.

Recipe taken from All You Magazine, June 2011