Messy-dillia's

I had what I thought was a great idea for a tasty football snack, so I whipped up some quesadilla's for Saturday's college football games. We don't watch Pro ball that much but The Fly Rod Gawd is glued to the t.v. on Saturday's during college football season.

I always try to make snack food so that we can eat in front of the t.v. and watch every game we can find.

Quesadilla's always seem to make it on to the scene on Saturday's, but I was getting tired of making the same old thing so I decided to jazz them up a little.

Well--------they were really good, and I do mean really good, but not the sort of thing that you could eat while cheering on Penn State!

I'm not sure how I could change them to make them suitable for a football snack, but I would definetly make them for a knife and fork dinner sometime.

WE ARE-----PENN STATE!!!

Messy Dilla's

1 tablespoons olive oil

1/2 cup chopped onion

1 (small can) green chilles

1 cup black beans, rinsed and drained

2 cups fresh or frozen corn kernals

1/2 cup chopped red bell pepper

1 or 2 chipotle peppers, chopped

6 10 inch flour tortilla's

2 cups shredded sharp cheddar cheese

1 rotiserre chicken, skined, boned and shredded

1 cup prepared smokey bbq sauce

1 box frozen spinach, thawed and squeezed dry

1/2 cup prepared buttermilk ranch dressing

Heat a the oil in a large nonstick skillet over medium heat. Add the onions and saute until translucent, about 2 minutes. Add the chilles, beans, corn, red bell pepper and chipotle peppers. Cook over medium heat until corn begins to brown, about 4 minutes. Remove from the skillet.

Reduce the heat to medium low, add a tortilla then layer with some of the cheese, corn mixture, chicken, bbq sauce, spinach, ranch dressing and a little more cheese. Top with another tortilla. Cook about 3 minutes until bottom tortilla is browned then flip and cook until browned.

Slide from the pan, let cool 2 minutes. Cut into wedges and serve with salsa.