Ingredients:
3 Tblsp. Extra Virgin Olive Oil
Tortillas
2 Cups Diced Cooked Chicken
2-3 Chipotle Peppers in adobo sauce from can (3 if you like spice)
1/4 cup fresh cilantro leaves, chopped
1 fresh corn on the cob, kernels removed (or half of a can)
1 cup drained black beans
2 cups shredded cheddar cheese
2 cups sour cream
2-3 Tblsp. adobo sauce from can of chipotle peppers
Heat 2 Tblsp. Olive Oil in large skillet on medium heat. Add chicken, chipotle peppers, cilantro, corn and beans until heated through, about 5 minutes.
On seperate pan, form quesadilla by filling with chicken mixture and shredded cheese.
Serve with sour cream and Adobo sauce mixed together as a dipping sauce.
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