Grilled Chicken Quesadillas

Ingredients

• 15.5 oz black beans drained and rinsed canned
• 0.3 cup pepper flakes sliced chopped
• 4 10-inch flour tortilla ()
• 6 ounces monterrey jack cheese grated
• 3.5 cups rotisserie chicken cut shredded skinless cooked
• 4 servings salt 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• potato masher
• aluminum foil
• grill pan

Directions

1. Preheat oven to 200F and line a large baking sheet with foil or parchment.
2. Place beans in a large bowl and use a potato masher or fork to mash them slightly.
3. Add chicken, cheese and jalapeos and stir to combine. Season with salt.
4. Place 1 tortilla on a work surface and spread a quarter of chicken mixture over half of tortilla. Fold other half of tortilla over to form a half-moon, pressing firmly. Repeat with remaining chicken mixture and tortillas.
5. Warm a ridged grill pan or a 12-inch skillet over medium heat. Cook 1 quesadilla at a time, turning carefully once, until cheese is melted and tortillas are golden, 2 to 4 minutes per side.
6. Transfer grilled quesadilla to prepared baking sheet and place in oven to keep warm. Repeat with remaining quesadillas. When all quesadillas are grilled, cut each into 4 wedges and serve immediately.