Chicken Quesadillas With Pineapple Slaw

Haven't tried these yet. Looks yummy, though!

• Ready In: 25 mins
• Serves: 4

Ingredients

• For the Quesadillas

• 4  ounces sharp cheddar cheese, shredded
• 8  flour tortillas
• 2  cups  rotisserie-cooked chicken, cut into 1/2 inch pieces
• 8  ounces  black bean dip

• For the Slaw

• 1⁄8 teaspoon salt
• 8  ounces salsa
• 4  cups  packaged coleslaw mix
• 8  ounces crushed pineapple, in juice
• 2  tablespoons lime juice
• 1⁄4 cup fresh cilantro leaves, chopped
• 1⁄2 jalapeno chile, seeded and chopped (optional)

Directions

1. Preheat oven to 400ºF. Prepare chicken quesadillas: Place 4 tortillas on 2 large cookie sheets. With spatula, spread 1/4 of bean dip on each tortilla. Top each with chicken and cheedar. Place remaining tortillas on top to make 4 quesadillas. Bake until edges are browned and crips and cheese has melted, about 10 minute.
2. While quesadillas are boiling, prepare pineapple slaw: in medium bowl, toss cabbage mix, pineapple with its juice, lime juice, cilantro, salt, and jalapeno until well combined. Makes about 4 cups.
3. To serve, cut each quesadilla into wedges. Serve with slaw and salsa.