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Spicy Chicken Quesadillas
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| 1 cup | chopped skinless, boneless rotisserie chicken breast |
| 1/3 cup | refrigerated fresh salsa |
| 1/4 cup | canned no-salt-added black beans, rinsed and drained |
| 1/4 cup | frozen whole-kernel corn, thawed |
| 1 1/2 tablespoons | chopped pickled jalapeño pepper |
| 8 (6-inch) | flour tortillas |
| 1 cup | shredded reduced-fat Monterey Jack cheese |
| Cooking spray | |
| 1/4 cup | reduced-fat sour cream |
1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.
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