2 cups cooked, shredded chicken
1 cup frozen corn
1 cup black beans, drained and rinsed
2 tbsp taco seasoning (homemade or store-bought)
1/3 cup water
6 large flour tortillas
6 tbsp your favorite BBQ sauce (we love Bullseye Grilled Onion and PC Smokin' Stampede Beer & Chipotle)
2 cups cheddar cheese, grated
Sour cream, for serving
In a large saute pan over medium heat dump in the chicken, corn, black beans, taco seasoning and water. Stir and let it cook down until most of the water has evaporated. Remove from heat.
Heat a large frying pan over medium-high heat. Spread a thin layer of butter over one side of the tortilla and put the butter side down into the hot pan. On one half of the tortilla, squirt about a tablespoon of BBQ sauce and top with a sixth of the chicken/bean/corn mixture. Add a generous sprinkling of grated cheese (about 1/3 cup). Fold the other half of the tortilla over all the filling and cook until the underside gets brown and crispy. Flip the quesadilla over and let cook until the other side is also brown and crispy. If your quesadilla is browning too quickly before all the cheese is melted, turn the heat down to medium.
Remove from pan, cut into wedges and serve with sour cream and extra BBQ sauce if desired.
