1can corndrained (or you can use Thrive Life Corn)
1/2cupsour cream
1/2cupfresh cilantro
1/2cupdiced tomatoes
Instructions
Cook and dice the chicken into bite sized pieces. Rotisserie chicken works great for this recipe or you can use grilled chicken or chicken that has been baked and cooled. Freeze dried chicken also works great, just hydrate before preparing the recipe and then drain the chicken from the water.
Once the chicken is in bite sized pieces add to a hot pan and saute with some olive oil, chopped chipotle peppers, salt, garlic powder and salsa. Let the chicken warm through then set aside and remove from heat.
Open the can of black beans and corn and drain.
Heat a flat skillet to medium heat and spray with non-stick cooking spray or put a little drizzle of butter or olive oil onto the pan. Place the first tortilla on the pan. Add a slice of pepperjack cheese, top with a little chicken, black beans and corn. Add the top tortilla to the quesadilla and cook on both sides until crispy and the cheese is melted. Remove and set aside. Make a second quesadilla with the same ingredients but use the colby jack cheese instead. Once this tortilla is cooked, remove and stack on a plate on top of the pepperjack cheese quesadilla. Serve together on a plate and garnish with your favorite toppings. Continue to make as many quesadillas as you need. Eat with a fork and knife and enjoy.