- ½ cup white rice
- 1/3 cup black beans
- 1 cup diced cooked chicken
- 1/3 cup fresh frozen corn kernels (no need to thaw)
- 2/3 cup diced tomatoes
- 3 TBS sliced green onion
- 1 ½ cup shredded cheese (any type or combo you like)
- ¼ cup BBQ sauce
- 6 small tortillas (fajita size, about 6 inches) (or regular size ones work too, the quesadillas will just be bigger and need more filling in each one.)
Dipping sauce:
- Equal parts BBQ sauce and ranch dressing
Combine rice, beans, chicken, tomato, green onion, and shredded cheese. Add BBQ sauce and stir to combine. Place about 1/3 cup of mixture on half of each tortilla and fold over to close.
Heat skillet to medium heat on stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2 to 4 minutes until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes, then serve with BBQ-Ranch dipping sauce.