Chicken Mushroom Quesadilla

• flour tortillas10 count
• chicken breast↗1 -2

  cooked and shredded

• green chilies4 ounces

  chopped

• goya black bean soup15 ounces

  drained and rinsed

• sliced mushrooms10 ounces

  crumbled, not too small

• yellow onion↗1 small

  chopped

• chunky salsa1⁄4 cup
• shredded mexican cheese8 -16 ounces

  depending on how cheesy you like it

• butter↗

Step-by-step instructions

1. 1

   Add a tad of butter to a fry pan and add onions and mushrooms.

2. 2

   When all the water that was released from the mushrooms has evaporated, add the cooked chicken, salsa, green chiles and drained and rinsed beans. In case you are wondering, why rinse the beans? There is so much flavor packed into those little guys from soaking in the soup broth and you don't want a soggy tortilla. Anyhow, simmer for about 5 minutes.

3. 3

   Lightly butter one side of the tortilla and place in frypan (medium-low), add just enough cheese for the filling to stick to. Add the warm filling and top with more cheese. Top with another tortilla that has been lightly buttered on the side facing up. When cheese has melted on the bottom, carefully flip.

4. 4

   Remove to plate when the other side has melted. I use a pizza roller to cut into 4 wedges.