2.5 cups shredded rotisserie chicken or diced chicken breast

1 cup roasted tomato salsa

1 can black beans, drained and rinsed

1/3 cup sliced green onions

1 tsp. cumin

1/2 tsp. garlic powder

1/2 tsp. chili powder

1-3 Tbsp. diced chiles in adobo

8 ounces shredded cheese

Kosher salt

Fresh cracked pepper

10 soft taco flour tortillas

Heat oven to 425 degrees.

In a large bowl combine chicken, salsa, black beans, green onions, cumin, garlic powder, chili powder, chiles in adobo, shredded cheese and a large pinch of salt and pepper.

Spread about half a cup of the filling on one half of a tortilla. Fold tortilla in half and place on a baking sheet. Continue with remaining tortillas until filling is gone.

Bake quesadillas for 10-14 minutes or until the tortilla is crispy and starting to turn dark golden brown.

Slice each quesadilla into thirds and serve with pico de gallo, sour cream and salsa verde.

When I have cheat meals I can’t think of anything better than Italian food. I miss pasta like crazy sometimes. This easy recipe turns storebought cheese raviolis into a crowd-pleasing meal. You only need a few ingredients to make this easy recipe.