Chicken and Black Bean Quesadillas

In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1  tablespoon  vegetable oil, plus more for frying quesadillas
• 1  large onion, chopped
• 2  large garlic cloves, minced
• 3 1⁄2 cups  shredded  cooked chicken
• 8  ounces monterey jack pepper cheese, grated (2 cups)
•  salt
•  fresh ground black pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1⁄4 cups  tomato and chipotle salsa (Mexican Take-Out Easy Tomato and Chipotle Salsa)
• 8  large flour tortillas

Directions

1. In a large nonstick skillet, heat 1 tablespoon oil over medium heat; add in the onion; cook/stir occasionally, until golden, about 6 minutes.
2. Add in the garlic; cook/stir until fragrant, about 1 minute.
3. Transfer to a big bowl; add the chicken to the onion mixture, along with the cheese; season to taste with salt and pepper.
4. In a food processor, combine the black beans with 1/4 cup of salsa; pulse a few times.
5. The mixture shouldn't be totally smooth; taste and season with salt, if needed; set aside.
6. Assemble: spread the black beans onto 4 of the tortillas; top with the chicken mixture, then with the remaining tortillas.
7. Heat a large frying pan over medium heat; lightly oil the pan.
8. Carefully place one of the quesadillas in the frying pan; cook on each side until lightly browned, 2-3 minutes.
9. Transfer to a cutting board and cut the quesadillas into 8 wedges.
10. Repeat with the remaining quesadillas.
11. Serve warm with salsa.