Tortilla Coast BBQ Quesadillas

One of the things I miss about living in DC is the restaurant near my former office, Tortilla Coast. Sweet Pea Husband and I had our first lunch date here, and while it isn't the fanciest eating establishment in the world, it has good solid Mexican food.

My stand-by lunch order was always their BBQ Chicken Quesadillas. Here is my attempt to make them at home, while adding a little more fiber and reducing the fat. When I make this recipe, I can almost see the Capitol Rotunda and Cannon House Office Building, taste the margaritas and hear the Capitol Hill/political banter in the background.
BBQ Chicken and Black Bean Quesadillas

2 cups chopped or shredded cooked chicken
1 cup canned black beans, rinsed and drained
1/2 cup seeded, diced plum tomato
1/2 cup roasted red pepper, diced
3 tablespoons finely chopped green onion
½ cup barbeque sauce
2 cups shredded 2% milk mexican cheese blend
8 whole wheat tortilla wraps
lime wedges (optional)
light sour cream (optional)

Combine the chicken, beans, tomato, red pepper, green onion and BBQ sauce in a bowl. Spread 1/4 mixture on top of a tortilla, top with 1/2 cup cheese and cover with a second tortilla. Press gently together. Repeat with remaining tortillas.

Spray a saute pan with cooking spray and heat to medium heat. Cook on one side about 3-4 minutes and then carefully flip, cooking on the second side 3 minutes. Repeat.

Serve with light sour cream and lime wedges.

PS--You can also sort of "wing" this recipe to make just one quesadilla...