Corny Chicken and Black Bean Quesadilla Squares

Winner - July - Easy Fillo Dough

Monthly Fillo Recipe Madness
Contest Month: July
Required Ingredient: corn
Monthly Theme: grilling

Ingredients
12 sheets phyllo dough, thawed
8 tablespoons butter, melted
7 oz. (half can) corn
2 chicken pieces, grilled and shredded (about 1 cup)
7 oz. (half can) black beans
¼ cup cilantro, chopped
½ onion, finely diced
1 cup finely shredded cheddar
Salsa or sour cream for garnish

Instructions
Preheat oven to 450 degrees F. Brush large cookie sheet with melted butter. Place one sheet of phyllo dough on sheet and brush with melted butter. Repeat layering for a total of 6 phyllo sheets. In a large bowl, mix together corn, shredded chicken, beans, cilantro and onion. Spread mixture over top of 6 layered phyllo sheets. Sprinkle cheddar cheese evenly over mixture. Place one sheet of phyllo dough over mixture and cheese, and brush sheet with melted butter. Repeat layering for a total of 6 phyllo sheets. Bake phyllo quesadilla 7-10 minutes, or until golden brown. Transfer phyllo quesadilla to large cutting board. Cut into square pieces and serve with salsa or sour cream garnish.

Fillo product
Fillo dough

Serving
Serves 5-6

Prep Time
0-15 minutes

Cuisine
Mexican

Occasion
Anytime

Meal
Any meal

Course
Any course

Diet
Low sugar

Notes
These versatile phyllo quesadilla squares work well for breakfast, lunch and dinner. Salsa or hot sauce can be mixed directly into the corn, chicken and bean mixture to give it a zesty kick, or added individually as a garnish afterward if you want to keep it kid-friendly. When my husband and I grill, we usually grill far more chicken than we need so we will have some to use for meals later in the week. This recipe is an easy and fast way to use some of that extra grilled chicken to make a savory meal your family will enjoy.

keywords: corn, chicken, quesadilla, phyllo dough, cilantro, cheddar cheese