Ingredients:

1 packet of taco seasoning of your choice - we use El Paso
1 package of tortillas of your choice (low carb, flour, wheat) - we used normal flour tortillas
3-4 boneless, skinless chicken breasts
4-cup package of shredded cheese of your choice - we use Mexican cheese
1 can of black beans (optional)

Instructions:

1. Slice chicken breasts into small chunks and cook in skillet.

2. Once chicken is cooked, add taco seasoning and cut chicken chunks
into smaller chunks, almost to the point of shredded. Remember to
follow the directions on the taco seasoning packet.

2a. Cook black beans until warm. Drain and put off to the side until
you're ready to cook your quesadillas.

3. Preheat grill to a medium heat and coat the grates with a nonstick
cooking spray - we use Pam.

4. Lightly coat one side of the tortillas, I recommend using a cutting
board to lay out your tortillas. Usually you can fit about 4-6
tortillas on a cutting board depending on its size.

5. Place one tortilla, coated side down, onto the grill. Spread one
layer of cheese covering a majority of the tortilla. Add a layer of
chicken, then more cheese. Lastly, add the top tortilla, coated side
up, to complete your quesadilla. Depending on your preference; you
will need to determine how loaded you want your quesadillas with
ingredients. Always remember that cheese is the secret to keeping the tortillas
together during cooking - not too much and not too little.

6. Flip the quesadilla when it becomes a nice golden brown.

7. Garnish with optional sour cream, salsa, or hot sauce, and enjoy!