Cowboy Buffalo Chicken Quesadillas with Lime-Corn Salsa
Ingredients
| 14 oz. | Boneless buffalo wings, from the deli, diced |
|---|---|
| 8 oz. | Low-fat cream cheese |
| 4 oz. | Bleu cheese or feta cheese, crumbled |
| 1 1/2 tsp. | Honey |
| 15 oz. can | Black beans, drained and rinsed, divided |
| 3 | Green onions, chopped, divided |
| 8 oz. | Mild cheddar cheese or monterey jack cheese, shredded |
| 8 | 8 inch, flour tortillas |
| 1 2/3 cup | Canned yellow corn, drained |
| 1 pint | Grape tomatoes, halved |
| 2 | Limes |
| Add | Butter flavored cooking spray |
Directions
Preheat the oven to 400 degrees. Coat 2 nonstick rimmed baking sheets with cooking spray.
In a small bowl, whisk cream cheese and crumbled (bleu or feta) cheese with honey to combine.
Arrange 4 of the tortillas on the prepared baking sheets. Spread a couple tablespoons of cream cheese mixture with rubber spatula on tortillas.
Add warmed chicken and teaspoons of black beans (less 1/2 cup to be set aside for salsa) to cream cheese-topped tortillas; dividing evenly between tortillas.
Sprinkle about 1 teaspoon chopped onion and about 1/4 cup shredded cheese over each tortilla. Top each with 1 of the remaining tortillas.
Press down lightly. Spray tops with light coating of cooking spray.
Bake for 5 to 6 minutes. Remove from oven, carefully flip over and bake another 5 or 6 minutes, or until lightly browned and heated through. Cut each quesadilla into 4 wedges.
Create salsa. In a large bowl add zest and juice of 1 lime and toss with corn, tomatoes and remaining onion and black beans. Salt and pepper to taste.
Plate a couple of quesadilla wedges onto each plate. Top with salsa, dividing among the plates. Garnish with lime slices and serve while wedges are warm.