Mission accomplished, craving satisfied! These quesadillas were so simple to make and something that I will definitely be making more often. I'm even considering the possibility of making some to freeze for a rainy day. I did change the recipe from what Elly had originally posted, if you have the ingredients on hand; go ahead and roast corn on the cob and add some onion and jalapeno into the mix, check out her version, I am sure they are incredible.
1 large chicken breast, cooked and shredded or cubed*
1/3 cup water or broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano 1 can black beans 2 ounces cream cheese 2 cups Mexican blend cheese (PepperJack would be great too) 4 large (burrito sized) flour tortillas
Directions Heat 1 tablespoon of the canola oil in a large skillet, stir in the garlic and corn and cook until the garlic is fragrant. Add the chicken, water (or broth), cumin, chili powder, oregano, and black beans and bring to a light boil. Simmer for 5-10 minutes to let the flavors meld. Remove pan from the heat and stir in the cream cheese.
Heat another large pan (grill pan, or cast iron skillet) over medium-high heat, brush pan surface with canola oil. Place a flour tortilla onto the hot pan. Build a quesadilla by layering a handful of cheese, 1/4 of the chicken mixture and another handful of cheese on one half of the tortilla. Fold tortilla in half and apply pressure to top to create a sear on the bottom of the tortilla and to make everything stick together. Once the bottom of the tortilla is browned flip over and brown the other side, once again applying pressure to the top to help the browning process. When both sides are browned remove quesadilla from pan and cut into 4 even triangles with a sharp knife or pizza cutter. Repeat process with remaining tortillas, brushing pan with canola oil before each quesadilla.
* I seasoned my chicken with salt, pepper, garlic powder, oregano, and chili powder and grilled it over an open flame to bring more flavor to the dish.