BBQ Chicken Quesadillas (from All You)

I love meals that are super quick to make...this was one of them. I got this recipe from the All You magazine June issue.  The day before you make the Slow Cooker BBQ Chicken for dinner and then use the leftovers the next night for this recipe.  When I made the recipe, I left the jalapeno out so it wouldn't be too spicy for the boys.  Little bro and I really enjoyed this recipe, while Daddy and Big bro thought it was just okay.  If you are looking for something new to try, this would be a great one! 

Here is what you will need:

• 1/2 cup of diced red onion
• 4 cups baby spinach 
• Salt & Pepper 
• 1 cup canned kidney beans, drained and rinsed
• 3/4 cup of corn kernels, defrosted and drained if frozen
• 1 tbsp chopped pickled jalapeno
• 1 Cup of Slow Cooker Barbecue chicken 
• 8 taco size tortillas
• 8 tbsp of shredded cheese

1.  Preheat oven to 200 degrees.  Warm a skillet over medium heat, mist with cooking spray or use a tablespooon of butter.  Saute onion until tender about 5 to 7 minutes.

 2. Add spinach and cook, stirring until wilted.  Then, the season with salt and pepper and remove from heat.

3.  In a bowl, mash beans with a fork.

4.  Add spinach mixture, corn, jalapeno, and chicken. Mix together.

5.  Spread 1/2 cup of filling on half a tortilla, sprinkle with 1 tbsp of cheddar cheese and fold over.  Repeat with remaining tortillas.

6.  Warm a 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 the oven to keep warm; cook remaining quesadillas.

Ta Da! You're done!  Eat and Enjoy!  (Baby Sister was crying and I forgot to get the final product.)