Black Bean Quesadillas

2 pkgs. (10 count) medium size flour tortillas shells
2 pkgs. (10 ounces) Monterey jack cheese, shredded
1 can (15 ounces) black beans
1 bag (22 ounces) of fully cooked grilled chicken breast strips (Tyson’s or John Soules Foods brand)
1 jar (16 ounces) picante sauce
2-3 sprigs of cilantro (optional)
Heat oven to 350 degrees.
Meanwhile, in a large nonstick skillet cook the chicken breast on medium heat until warm (3-5 minutes). Remove from heat.
Line a baking sheet with aluminum foil for easy clean up. The saves time when you are entertaining.
To assemble the quesadillas, place a tortilla shell on a baking sheet. Spread ¼ cup of the shredded Monterey jack cheese on the tortilla shell. Next, add 1/3 cup of the black beans. Layer about ½ cup of chicken breast on top of the mixture. Add a final ¼ cup of the shredded Monterey jack cheese. Place another tortilla shell on top. Repeat with another tortilla shell.
Bake in the oven for 10-15 minutes until the tortilla shells are golden brown. Remove from the oven and let cool for a few minutes before cutting. Slice the quesadillas into 4 pieces.

Strawberry Pretzel Jell-o

1C. melted butter
1/4 C. sugar
11/2 C. crushed pretzels
Mix together and spread in a 9x13 pan. Do not press tightly in pan.
Bake at 350 degrees for 10 mins. Let cool completely.

Mix together:
8 oz. cream cheese
9 oz. cool whip
Pour over crust.

Mix 1 lg. package strawberry jell-o with 2 C. boiling water to dissolve.
Add 1 lg. package frozen strawberries to dissolved jell-o.
Pour over cream cheese layer and refrigerate until set.
Add a spoon of whipped cream when served.

Pumpkin Dip

Great served with apple slices, gingersnaps or vanilla wafers

2 8 oz pkgs. cream cheese, softened 1/4 t. nutmeg
15 oz. can pumpkin 1/2 t. cinnamon
1/2 t. pumpkin pie spice 1 lb. powdered sugar

Blend cream cheese with mixer until smooth. Add pumpkin and spices to cream cheese mixture; fold in powdered sugar. Chill before serving.