BBQ Chicken Quesadillas with Corn and Black Bean Slaw

Season 1 lb chicken breasts on both sides with 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 6-7 minutes per side until internal temperature reaches 165°F and chicken is golden brown. Remove from heat and let rest for 5 minutes.

While chicken rests, prepare the slaw: In a medium bowl, whisk together juice of 2 limes, 1 tablespoon honey, 1/2 teaspoon ground cumin, and 1 tablespoon olive oil until well combined.

Add 2 cups thinly sliced red cabbage, 1 cup corn kernels, 1 cup black beans, 1/4 cup diced red onion, 1 minced jalapeño, and 1/4 cup chopped cilantro to the dressing. Toss well to coat and set aside.

Dice or shred the rested chicken into bite-sized pieces and toss with 1/2 cup BBQ sauce until evenly coated.

Heat a large skillet or griddle over medium heat. Place one flour tortilla on the surface and sprinkle 1/4 cup shredded cheese over half of the tortilla.

Top the cheese with about 1/2 cup of the BBQ chicken mixture, then sprinkle another 1/4 cup cheese on top. Fold the tortilla in half to create a half-moon shape.

Cook the quesadilla for 3-4 minutes per side until golden brown and crispy, and cheese is fully melted. Press gently with a spatula while cooking for even browning.

Remove cooked quesadilla to a cutting board and repeat process with remaining 7 tortillas and filling to make 4 quesadillas total.

Let quesadillas rest for 1 minute, then cut each into 3 wedges using a sharp knife or pizza cutter.

Serve quesadilla wedges immediately with a generous portion of corn and black bean slaw on the side and sour cream for dipping.