Black Bean and Chicken Quesadillas

• 1 rotisserie-cooked chicken
• 1 pinch cumin (or more to taste)
• 8 flour tortillas
• 1 (15 ounce) can black beans, drained
• 8 ounces KRAFT 2% Milk Shredded Cheddar Cheese
• 1 (15 ounce) can diced tomatoes
• 1 (16 ounce) jar salsa
• 8 ounces reduced-fat sour cream

1. For each serving, combine shredded rotisserie chicken with a little cumin.
2. Spoon on one half of a low-fat flour tortilla.
3. Top with drained black beans and sprinkle with 2% shredded cheddar cheese.
4. Fold tortilla in half and cook in a nonstick skillet (coated with cooking spray) for 5 minutes, turning once.
5. Cut into wedges and top with diced tomatoes, salsa and reduced fat sour cream.

rotisserie, cumin, flour tortillas, black beans, milk, tomatoes, salsa, sour cream

Taken from www.food.com/recipe/black-bean-and-chicken-quesadillas-494386 (may not work)