Chicken and Veggie Quesadillas

Ingredients

• 4 Whole30-approved tortillas
• 4 oz (about 1 cup) grated Monterey Jack cheese
• 1 package of True Story Organic Thick Cut Roasted Chicken
• 1 can of black beans, drained
• 1 can yellow corn, drained
• 1 red bell pepper sliced
• 1 small yellow onion (chopped)
• 1 Tsp of cumin
• 1 Tbsp olive oil
• 1 bunch of cilantro, chopped
• Salt & pepper to taste
• 2 Tbsp sour cream (optional)

Directions

1. Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the bell pepper and onion, season with salt and pepper, and cook for 3-4 minutes or until their softened. Add in the pre-cooked chicken, corn and black beans and warm (1-2 minutes).
2. Add in the cumin and stir filling together. Turn off heat and stir in the cilantro.
3. In a clean skillet over medium heat, add a flour tortilla. Top with cheese, filling mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream if desired.