bbq chicken quesadillas

i've been on a quest to try some new recipes lately in hopes of accomplishing 2 things. 1) to use more fresh veggies in my cooking, and 2) to branch out a little and try some new stuff. i came across this recipe in a recent ALL YOU Magazine, and loved the idea of making bbq for sandwiches in the crockpot and then using the leftovers the next night for quesadillas. 2 for 1 -- yes please! :-)

so, here i am trying the step-by-step pictures for a recipe, and once again i feel like some of the pictures just look gross, but it tasted good, so...take my word for it. ;)

saute 1/2 cup diced red onion until tender, 5-7 minutes...

add 4 cups baby spinach...

cook, stirring, until wilted. season with salt & pepper...

this would be the 4 cups of spinach only now it's wilted...

drain & rinse 1 cup canned kidney beans...

mash with a fork...

add spinach mixture, 3/4 cup corn, 1 Tbsp chopped/pickled jalapeno, and 1 cup slow-cooker bbq chicken...

mix it all together...

spread 1/2 cup of filling on 1/2 tortilla, sprinkle with 1 Tbsp cheddar cheese and fold...

cook in large skillet over medium heat for about 4 minutes per side or until brown...

Click here for printable version.
1/2 cup diced red onion

4 cups baby spinach

salt and pepper

1 cup canned red kidney beans, drained and rinsed

3/4 cup corn kernels, defrosted and drained if frozen

1 Tbsp. chopped pickled jalapeno (i omitted this)**

1 cup slow-cooker barbecue chicken (recipe below)

8 taco-size whole wheat tortillas

8 Tbsp. shredded cheddar cheese

preheat oven to 200*F. warm a skillet over medium heat; mist with cooking spray. saute onion until tender, 5 to 7 minutes. add spinach and cook, stirring, until wilted. season with salt and pepper and remove from heat. in a bowl, mash beans with a fork. add spinach mixture, corn, jalapeno, and chicken. spread 1/2 cup filling on half a tortilla, sprinkle with 1 Tbsp. cheddar and fold tortilla over. repeat with remaining tortillas. warm a large skillet over medium heat. cook quesadillas in a single layer until brown and heated through about 4 minutes per side. place on a baking sheet in oven to keep warm; cook remaining quesadillas. cut each into thirds; serve 4 wedges per person.