4 12 inch flour tortillas
1 cooked chicken breast, shredded
1 c shredded monterey jack cheese
1/2 c cooked corn kernels
1/2 c pinto beans
1/4 c chopped green chiles
1/4 c chopped roasted red peppers
sour cream and cilantro for garnish
Heat griddle over high heat. Place two tortillas on hot griddle, add 1/4 c cheese and shredded chicken. After cheese has melted, add corn, beans, chiles and peppers. Sprinkle remaining cheese over all and top with two tortillas. Flip quesadillas and reduce heat to medium. Continue to cook until second tortilla is brown and cheese is melted. Remove from griddle and allow to rest 5 minutes. Cut into wedges, garnish and serve. Serves 4.
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