CHICKEN AND BLACK BEAN QUESADILLAS
These delicious quesadillas are stuffed with chicken, cheese, and our Roasted Corn & Black Bean Salsa.
2 cups Monterey Jack or other cheese, shredded
8 (8-in.) Flour tortillas
3 - 4 cups chicken, cooked and shredded
1 cup Robert Rothschild Farm Roasted Corn & Black Bean Salsa
Sprinkle 1/2 cup cheese over each of 4 tortillas; top each with an even amount of turkey and salsa and 1 tortilla. Heat a large nonstick skillet coated with nonstick spray over medium-high heat. Place 1 quesadilla in pan; cook 5 minutes on each side or until tortillas are crisp. Set aside and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 6 wedges.