Last week I went to Costco and came home with forty whole-wheat tortillas and about four pounds of shredded Mexican cheese. As the old saying goes, when life gives you tortillas and cheese, make quesadillas. Not one to argue with made up old sayings, I did as I was told. To be honest, I usually think of quesadillas as kid food. Don’t get me wrong: I think they are delicious and most certainly sneak bites of the kids’ when they don’t clean their plates. I just don’t usually make them for grown up dinner, but they might be making regular appearances with this slightly dressed up recipe. These chicken and bean quesadillas are a perfect way to use leftover cooked chicken, or you can make extra chicken while you are cooking and have it on hand to throw in other recipes. I should get in the habit of cooking and dicing a couple pounds of chicken on Sundays to have it on hand during the week. I should do a lot of things though, like exercising, folding laundry in a timely manner, going to bed at a decent hour… The list goes on, but I just added cooking extra chicken to the end. Wait, where was I? Oh right, the recipe! These chicken and bean quesadillas are very easy to make, and the whole family will love them! I recommend that you serve these chicken and bean quesadillas with 5-minute Guacamole and Fresh Margaritas!