Black Bean-Chicken Quesadillas |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My husband loves these quesadillas! You can easily modify the recipe by using different meats and cheeses. Ingredients:
1 can (15 ounces) southwestern black beans, drained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 package (6 ounces) ready-to-use southwestern chicken strips |
1 tablespoon onion powder |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup shredded part-skim mozzarella cheese |
8 flour tortillas (8 inches) |
2 tablespoons canola oil |
sour cream, salsa and guacamole, optional |
Directions:
1. In a large skillet, combine the beans, tomatoes, chicken and onion powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until thickened.
2. In a small bowl, combine the cheeses. Sprinkle half of the cheese mixture over four tortillas. Layer with chicken mixture and remaining cheese mixture. Top with remaining tortillas.
3. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with sour cream, salsa and guacamole if desired. Yield: 4 servings.
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