Ingredients:

• 1 cup cooked boneless skinless chicken breast
• 1/2 cup canned diced tomatoes with green chilies
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup canned corn, rinsed and drained
• 1/4 cup cilantro, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/4 tsp oregano
• 4 flour tortillas
• 1 1/3 cup reduced fat shredded pepper jack cheese (or other cheese)

Directions:

1. Combine the chicken, tomatoes, black beans, corn, cilantro, garlic powder, onion powder, cumin, and Season with salt and pepper.
2. Heat a nonstick skillet over medium high Place the tortilla in the skillet and sprinkle one half with about 1.5 tbsp of cheese. Spread with about 1/2 cup of the chicken filling. Top with another 1.5 tbsp of cheese. Fold the tortilla over and cook on one side until cheese is melting and the tortilla begins to brown. Flip over and cook on the other side for 2-3 minutes more until tortilla browns and cheese it fully melted. Repeat with remaining quesadillas.
3. You can also make full-size quesadillas instead of folding the tortillas in half. Just make sure to note that the serving size would be half a larger quesadilla.