Ingredients

for the corn and black bean salsa:
• 1 tsp olive oil
• 1 cup frozen corn kernels
• 3/4 cup low-sodium, canned black beans, drained and rinsed
• 3 green onions, sliced
• 2 tbsp pickled jalapeños, chopped
• 1/2 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tsp agave
• salt, to taste
for the quesadillas:
• about 6 ounces cooked, shredded chicken
• about 1 cup sharp cheddar cheese
• 4 flour tortillas
• Spicy-Sweet BBQ Sauce (or your favorite)
• Corn and Black Bean Salsa
• olive oil, to grease pan, panini press, etc.

Instructions

for the corn and black bean salsa:
1. In a small skillet, heat 1 tsp olive oil over medium-high heat. Add in the corn and cook for a few minutes, stirring. Add in the black beans, garlic, and green onion and cook for a few more minutes until warm.
2. In a small bowl, combine the warm corn/bean mixture with the lime juice, cilantro, pickled jalapeños, and agave. Season to taste with salt.
   for the quesadillas:
3. Heat up a panini press (or a skillet---you'll just have to flip the quesadillas), and grease with a little olive oil.
4. Lay 1 tortilla down on the press and top with about 1/4 cup of cheese, 3 ounces of chicken, a few tablespoons of the salsa, a good drizzle of BBQ sauce, and another 1/4 cup of cheese. Lay the other tortilla on top and close the panini press. Cook for 3-5 minutes until the tortillas are crisp and cheese is melted.
5. Serve drizzled with more BBQ sauce, and a side of the Corn and Black Bean Salsa.