Barbecue Chicken Quesadillas

1/2 cup Red Onion, diced
4 cups Baby Spinach
Salt and Pepper
1 cup canned Red Kidney Beans, drained and rinsed
3/4 cup Corn Kernels, defrosted and drained if frozen
1 tbsp. Pickled Jalapeno, chopped
1 cup slow-cooker Barbeque Chicken
8 Taco-sized Whole-Wheat Tortillas
8 tbsp. shredded Reduced-Fat Cheddar

Preheat oven to 200 degrees. Warm a skillet over medium heat; mist with cooking spray. Saute onion until tender, 5 to 7 minutes. Add spinach and cook, stirring, until wilted. Season with salt and pepper and remove from heat. In a bowl, mash beans with a fork. Add spinach mixture, corn, jalapeno and chicken. Spread 1/2 cup filling on half a tortilla, sprinkle with 1 tbsp. cheddar and fold tortilla over. Repeat with remaining tortillas. Warm a large skillet over medium heat. Cook quesadillas in a single layer until brown and heated through, about 4 minutes per side. Place on a baking sheet in oven to keep warm; cook remaining quesadillas. Cut each into thirds; serve 4 wedges per person.

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