Servings: About 12

3 cups shredded rotisserie chicken (if cooking in IP drain all liquid) 3 cups shredded rotisserie chicken (if cooking in IP drain all liquid)
3 cups Monterey Jack cheese 3 cups Monterey Jack cheese
12 burrito sized flour tortillas 12 burrito sized flour tortillas
1 stick butter, melted 1 stick butter, melted
1 can black beans, drained and rinsed 1 can black beans, drained and rinsed
2 avocados, diced 2 avocados, diced
1 can rotel tomatoes and chiles DRAINED 1 can rotel tomatoes and chiles DRAINED
1/2 red onion, diced ½ red onion, diced
1 cup sour cream or cream cheese 1 cup sour cream or cream cheese
1 oz packet taco seasoning 1 oz packet taco seasoning
TOPPINGS- sour cream, guacamole, salsa, limes and cilantro TOPPINGS- sour cream, guacamole, salsa, limes and cilantro

Preheat oven to 450. In a large bowl, mix together chicken, cheese, beans, corn, avocados, rotel tomatoes & chiles, red onion, sour cream and taco seasoning. Set aside.
Brush melted butter on cookie sheet, then layer on tortillas, overlapping sides.
Evenly distribute quesadilla mixture on top of tortillas. Place 2 tortillas in the center, on top of mixture then fold over tortillas on the edges.
Brush on the rest of your melted butter.
Place in oven with second cookie sheet on top of quesadilla (this will makes sure edges don't cook up).
Cook for 25 to 30 minutes, depending on size of cookie sheet and oven.
Remove top cookie sheet and allow top to fully brown.
Remove from oven, allow to cool.
Using a pizza cutter, cut quesadilla into slices. Add desired toppings, serve and enjoy!

My updates include removing moisture  My updates include removing moisture