*Quesadillas are grilled tortilla sandwiches. Kids love them.

3 cups cooked, shredded chicken or turkey. Use rotisserie chicken (from grocery store), grilled or sauteed chicken breasts, or leftover roast turkey.
1 can pinto, red, or black beans, drained and rinsed in colander
1 medium onion, sliced
2 teaspoons vegetable oil
1 cup shredded Mexican cheese blend
8 whole wheat flour tortillas
AgriMO salsa

Sautee onion in oil over medium heat until golden; transfer to large bowl. Add shredded cooked chicken, beans and cheese. Mix. Put one tortilla on a cutting board, and spread 1/2 cup of chicken mixture over half of tortilla. Fold the other half over to form a half-moon shape; press down firmly. Repeat with remaining tortillas.

Heat lightly oiled, non-stick skillet over medium heat and grill quesadillas, 1 or 2 at a time, turning over once until cheese is melted, about 1-2 minutes on each side. Transfer to platter and serve with a generous helping of salsa.

Note: Depending on your time and taste, you may add green peppers, jalapenos, chili powder or fresh crushed garlic to the chicken, bean and cheese mixture. Be creative! Mexican food is healthful and delicious. This recipe makes 4 main-course servings; or, slice quesadillas in half and serve as appetizers for 8.