Mini Cheddar and Beef Quesadillas with Black bean and Corn Salsa

This was last weeks "Taco Tuesday" installment. Man were these good. As I was making these mini quesadillas I thought of how I can't wait until football season starts up again so I can make these for a crowd. Even though I don't like football, I love making game day food and pickies (as we call them in our house).

INGREDIENTS:

• 1 package soft taco sized flour tortillas
• 1 package shredded cheddar cheese
• 1 package fajita seasoning
• 1 pound ground beef
• olive oil
• 1 can corn
• 1 can black beans (rinsed and drained)
• 1/4 cup chopped cilantro
• 2 limes
• 1/4 cup chopped chives or green onions
• salt and pepper to taste
• 1/2 teaspoon cumin
• 1 tablespoon honey

In a skillet brown the ground beef. Drain the excess fat add 

2 tablespoons of water and the fajita seasoning. Stir to combine. 

Arrange taco shells on a work surface and build your quesadillas. Add a little cheese then some beef and then a little more cheese. Fold in half. 

After you have prepared all of the quesadillas. Heat up a griddle to 350. 

You can also use a skillet. Cook quesadillas about 2-3 minutes on each side until 

golden brown and cheese is melted. 

Serve with toppings of your choice: Lettuce, tomato, olives, sour cream, guacamole. 

To make the salsa, in a mixing bowl combine the corn, drained and rinsed black beans, juice of 2 limes, chopped cilantro, chives, honey, cumin, salt and pepper. Stir to combine.