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  • 12 (6- to 8-inch) whole-wheat tortillas
  • 1 cup salsa
  • 1 cup shredded cooked chicken
  • 1/3 cup black beans, drained and rinsed
  • 1/2 cup fresh corn kernels
  • 1 cup shredded reduced-fat Monterey Jack or Mexican blend cheese


  1. Preheat  oven to 450F.
  2. Arrange 6 tortillas on baking sheet coated with nonstick cooking spray. Spread salsa on top of tortillas. In a small bowl, combine chicken, black beans, corn and cheese. Spoon equal portions on top of tortillas. Top each with another tortilla, pressing to adhere.
  3. Bake 5 to 8 minutes or until cheese melts and filling is heated through. Use pizza cutter to cut into wedges. Yield: 6 quesadillas.
Recipe by Holly Clegg.

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The recipe was originally published as Southwestern Chicken Quesadillas on

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