Quesadillas!

One thing I've learned about using the slow cooker is that I often end up with an overabundance of leftovers...since it's just the two of us.

Ken had the genius idea of using leftover Tex Mex Chicken and Beans as the filling for quesadillas. What an awesome dinner...now we make the chicken and beans JUST for quesadillas because it is so much better that way.

You probably don't really need a recipe for this, but here goes:

Ingredients
Leftover Tex Mex Chicken and Beans
Flour tortillas (two per person if small, or one per person if large)
Shredded cheddar cheese
Cilantro
Sour cream

Directions:
Heat a non-stick skillet over med-high heat and spray with oil
Put one tortilla down on the skillet and top with cheese, then some leftover chicken, then some nice cilantro, more cheese, then the second tortilla.
Reduce the heat so that the tortilla browns slowly while the cheese melts.
Carefully flip the quesadilla over and continue to cook until all cheese is melted and tortillas are golden brown.
Note: if you use just one large tortilla, fold it in half over the fillings instead of adding the 2nd tortilla.
Cut up and enjoy with sour cream!