Erik and I absolutely love Mexican food! This is a very easy and yummy recipe that you can easily change to suit your tastes (We like things spicy!). This night, I served them with a side of guacamole and some corn muffins! Here is our recipe for Mexican Quesadilla’s.

Equipment you’ll need:

• Medium saucepan
• Cookie sheet

Ingredients:

• 2-3 chicken breasts
• 1/3 c. canned corn
• 1/2 c. canned black beans
• 1/3 c. spinach
• 1 jalapeño
• 2 Tbs. jalapeño juice
• 1/4 c. salsa
• 1 Tbs. cilantro
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1 c. shredded Monterrey Jack cheese
• flour tortillas
• vegetable oil

Instructions:

Salt and pepper the chicken, and boil in sauce pan until cooked through. Once chicken is done, remove it and shred it with a fork. If this is your only saucepan, wash it out or if you have another one, grab that.

Preheat your oven to 425 and line your cookie sheet with aluminum foil (for easy clean-up).

Combine all the ingredients listed except the last three. If you wish to add or subtract anything from the recipe, now is the time! Stir over med-high heat until it is all blended. Take off the heat and stir in cheese. Spoon even amounts onto 1 side of a flour tortilla, fold in half, then fold in half again. Brush the outside with vegetable oil, this is going to help it from sticking to the cookie sheet and also give it a nice golden brown crust. Bake in the oven for approx 15 minutes, flipping them half way through to brown on both sides.