Southwest Quesadilla

I was inspired to make these when I came across a recipe for Southwest Egg Rolls at Annie's Eats. They were delicious and I made a quick spicy ranch dipping sauce for them. (It's just hot sauce and ranch dressing.)

Ingredients

1 pound of cooked shredded chicken (I cooked the chicken in my Crock Pot during the day and seasoned it with garlic powder, onion powder and cumin. You can easily use leftover roast or grilled chicken.)
1 - 8 oz can of whole kernell corn, drained
1 - 10 oz chopped spinach, thawed and drained
1 - 15 oz can of black beans, rinsed and drained
2 cups of Colby Jack shredded cheese
4 tbsp garlic powder
4 tbsp onion powder
2 tbsp cumin
tortillas
vegetable cooking spray

Directions

Mix chicken, corn, spinach, and beans in a large bowl. Season with garlic and onion powders and cumin.

To assemble quesadillas, heat a griddle pan and spray lightly with vegetable cooking spray. Place a tortilla on the griddle. Sprinkle 1/8 cup of cheese on half of the tortilla. Spoon 1/4 cup of chicken mixture on top of cheese. Sprinkle an additional 1/8 cup of cheese on top of the chicken mixture. Fold tortilla over on itself. Press firm with a spatula. Cook for 1 minute and flip cooking other side for an additional 30 seconds to 1 minute.

Cut quesadilla into fourths and serve hot.