Chicken Quesadillas

• 2 boneless, skinless chicken breasts
• 1/4 cup red wine vinegar
• 1/4 cup canola oil
• 1 T dried oregano
• 1 t sugar
• 1 t chili powder
• 1/2 t garlic powder
• 1/2 salt
• 1/4 cayenne pepper
• 1/4 black pepper
• 1 cup chopped green onion
• 1/2 cup of canned black beans, drained
• Package grated mexican cheese, or cheddar and monterey jack
• 6 10-inch flour tortillas
• Sour cream and salsa

1. Preheat oven to 375. Flatten chicken to 1/2 inch thickness and place in a non-reactive baking dish.
2. Mix together next 9 ingredients and pour over chicken. Bake for 15 minutes. Remove chicken from pan and shred. Place chicken in a bowl and add about 2T of the cooking liquid. Toss to coat.
3. Starting with a cold griddle or grill pan, place a tortilla flat in the pan, on one half layer cheese, onions, beans and shredded chicken, finish with another layer of cheese. Fold the empty half over the fillingc creating a half circle and repeat with next tortilla. Cook over medium high heat, turning once (tortilla should be a medium brown color). Cut each tortilla into four triangles and serve warm with salsa and sour cream

chicken breasts, red wine vinegar, canola oil, t, sugar, chili powder, garlic, salt, cayenne pepper, black pepper, green onion, black beans, mexican cheese, flour tortillas, sour cream

Taken from www.epicurious.com/recipes/member/views/chicken-quesadillas-1209117 (may not work)