Crunchy Munchy Chicken Quesadillas

Crunchy Munch Chicken Quesadillas

This recipe uses
Richard's Famous Original Garlic Salt (or Firecracker Garlic Salt for more heat)
Richard’s Famous Ancho Fiesta Southwest Seasoning

Crunchy on the outside, gooey and melty on the inside,  packed with veggies and chicken! Dip into sour cream and salsa!
Makes two large quesadillas, for 16 appetizer servings or a hearty meal.

Ingredients
1 package of large thin white wraps or tortillas
8 oz. chicken breast tenders (or use store-bought rotisserie chicken)
cooking spray
1 T. olive oil
1 can black beans
1 small can corn
1 green bell pepper, diced
1 small onion, diced
1/4 tsp. Richard's Famous Garlic Salt (or Firecracker Garlic Salt for more heat)
1/2 tsp Richard’s Famous Ancho Fiesta Southwest Seasoning
1 tsp. brown sugar
6 T. pineapple salsa (or salsa flavor of your choice)
grated Mexican cheddar cheese
butter
low fat sour cream

Spray a saute pan with cooking spray. Over medium heat, thoroughly cook chicken. Remove from pan. Cut into small bite size pieces.
Or cut bite-size pieces of store-bought rotisserie chicken.
Add 1 T. olive oil to same pan and heat for several seconds. Add onion and green pepper. Cook until tender crisp. Add beans, corn, Richard's Famous Garlic Salt and Ancho Fiesta Southwest Seasoning, brown sugar, and salsa (can use any flavor you like). Stir. Cook over medium heat until hot. Reduce heat to simmer. 
In a large cast iron frying pan or skillet, melt 1 tsp. butter over low heat. Place a tortilla flat in the pan, sprinkle with cheese, then spoon some filling over the top out to the edges. Top with another tortilla. Cook on low heat until bottom is lightly browned and cheese is melty. Using a large spatula, carefully turn quesadilla over and lightly brown the other side. Make 2nd quesadilla.  Remove to a cutting board and cut into triangles. Serve hot with sour cream and salsa on the side. Makes two large quesadillas. Serves 2-4.