Black Bean and Lime Quesadillas

Clearly, my creativity knows no bounds.
BBQ Quesadillas...Caramelized Veggie Quesadillas...and now, Black Bean and Lime Quesadillas.

I wanted to buy a rotisserie chicken.

Because I wanted a chicken salad.

And when I was at the store buying the spinach and tomatoes, I thought, "Kristin, you do not need to buy a rotisserie chicken.  You have frozen chicken at home.  You  will make that.  You don't need to buy more chicken.  Remember how the last $7 rotisserie chickens went mostly to waste?"

So I went home and, that's right, ate a chicken-less salad because I'm far too lazy to defrost and cook my own chicken.

The next day, I bought the rotisserie chicken.

Then I needed to use it up.

This was one of the ways.

Not having a husband around to eat up all the food is wearing me out.

Black Bean and Lime Quesadillas
makes 4 quesadillas

1 recipe of Garlic and Lime Black Bean Salsa (eat the rest of it with chips!)
2 cups of cooked, diced chicken
1 cup (approx.) shredded Mexican-blend cheese

Heat a frying pan over medium heat.

Place a tortilla in it and then top with a sprinkle of shredded cheese.

Add a 1/2 cup of the Garlic and Lime Black Bean Salsa.  Sprinkle on a 1/2 cup of the chicken.  Add a handful of shredded cheese.  Top with another tortilla.  

Check every 30 seconds or so, and as soon as the cheese is melted, carefully flip the quesadilla.  Cook for another 2 minutes or so until brown on the other side.  

Remove from the pan and slice with a pizza cutter (the easiest method).

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Weekend Potluck