Serves 4


  • 1 cup Ohio red onion, chopped 2 tablespoons, plus 1/4 cup soy oil, divided 1 15-ounce can black soybeans, rinsed and drained
  • 1 11-ounce can whole kernel corn with red and green peppers, drained
  • 1 10- or 12-ounce can cooked chicken, drained
  • 1 cup Monterey Jack and Cheddar soy cheese, shredded
  • 1/2 cup soy sour cream
  • 1/2 teaspoon salt
  • 2 to 4 drops hot pepper sauce
  • 1 teaspoon red pepper-flavored olive oil
  • 8 10-inch Ohio flour tortillas



In large skillet, cook onion in 2 tablespoons oil, until soft and lightly browned. Remove from heat; stirring in soybeans, corn, chicken, cheese, sour cream, salt, and hot pepper sauce. Mix 1/4 cup soy oil and olive oil in small bowl. Spread oil on one side of tortilla using a pastry brush and place oil-side down in hot skillet or quesadilla maker. Spread 11/4 cups bean mixture over each tortilla. Spread oil mixture on one side of second tortilla; placing plain side on top of mixture. Cook until tortilla is golden brown and cheese is melted on both sides. Repeat with remaining tortillas. Cut into triangles before serving.