| 1 | Bring chile herb tortillas to room temperature. |
| 2 | Prepare black beans and yellow rice according to manufacturer instructions. Place on sheet pan and cool completely. |
| 3 | When rice has been chilled, pour into a large mixing bowl. Add grilled chicken and cotija cheese. Fold all ingredients together and hold refrigerated until ready to assemble. |
| 4 | Cut each tortilla into 8 wedges and tightly wrap with plastic until ready to assemble. |
| 5 | Heat tortilla wedges and spread 1 tsp. of salsa or enchilada sauce evenly on each chile herb wedge. |
| 6 | Scoop 1 Tbsp. of rice and chicken mixture on the top of each wedge. |
| 7 | Bring bottom corner up towards the center of the filling and roll over into a cone shape to close. (These can be made ahead 1 day prior to serving at this point.) Place on parchment lined sheet pan and wrap with plastic. Keep refrigerated until ready to serve. |
| 8 | When ready to serve place quesadini’s seam side down onto Panini grill or George Foreman Grill and press until tortilla is toasted and center of filling is hot. |
| 9 | Serve quesadini’s with a side of avocado salsa for garnish. |