Dinnertime Quesadillas

2 c. shredded cooked chicken (after shredding-add salt, pepper, and other seasoning i.e.: onion
powder, garlic powder, seasoned salt to taste)
½ c. drained canned whole kernel corn
½ cup sliced green onions, opt.
½ c. drained canned black beans, rinsed
1 c. salsa
1 c. Mexican style shredded four cheeses
8 flour tortillas
1-2 tsp. RANCH DRESSING (add more to taste)
Layer chicken, corn, onions, beans, salsa, cheese and a squeeze of ranch over half (ONLY HALF) of each tortilla.
Fold tortillas in half to close filling.
Cook one quesadilla at a time in large non-stick skillet on medium-high heat about 3
minutes on each side or until quesadillas are lightly browned on both sides and cheese is melted.
Extra tidbit:
**Don’t throw away leftover chicken, beans or corn!! Use it on a salad—Southwestern style! Eat with a mixture of ranch and salsa for dressing—YUM!!