½ cup diced red onion
4 cups baby spinach
Salt and Pepper
1 cup canned red kidney beans, drained and rinsed
¾ cup corn kernels, defrosted and drained if frozen
1 tbsp chopped pickled jalapeno
1 cup Slow-Cooker Barbecue Chicken
8 taco-size whole wheat tortillas
8 tbsp shredded reduced-fat Cheddar
1. Preheat oven to 200°F. Warm a skillet over medium heat; mist with cooking spray. Sauté onion until tender, 5 to 7 minutes. Add spinach and cook, stirring, until wilted. Season with salt and pepper and remove from heat.
2. In a bowl, mash beans with a fork. Add spinach mixture, corn, jalapeno and chicken. Spread ½ cup filling on half a tortilla, sprinkle with 1 tbsp. Cheddar and fold tortilla over. Repeat with remaining tortillas.
3. Warm a large skillet over medium heat. Cook quesadillas in a single layer until brown and heated through, about 4 minutes per side. Place on a baking sheet in oven to keep warm; cook remaining quesadillas. Cut each into thirds; serve 4 wedges per person