Chicken & Black Bean Quesadillas Recipe




Chicken & Black Bean Quesadillas Ingredients

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A Recipe for
Chicken & Black Bean Quesadillas

 

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




Chicken & Black Bean Quesadillas

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.







Chicken & Black Bean Quesadillas Directions

1 lb skinless boneless chicken
: breasts -- cooked
1 c green bell peppers --
: sliced
1 c red onion -- sliced
1 ts chili powder
1 ts olive oil
8 flour tortillas
2 c black beans, cooked
1 1/2 c shredded lowfat cheddar
: cheese -- or Jack
: salsa -- optional
: nonfat sour cream --
: optional
: cilantro -- optional

Heat oven to 375F. Cut chicken into 1/2-inch slices. In a nonstick
skillet over medium heat, saute peppers, onions and chili powder in
hot oil until vegetables are slightly softened, about 3 minutes.
Remove from heat. Place 4 tortillas on a large baking sheet. Evenly
spread beans over tortillas. Top with pepper mixture, chicken and
cheese. Top each with remaining tortillas and press down lightly.
Bake until heated through and cheese is melted, about 15 minutes. Cut
each quesadilla into quarters and serve with salsa, sour cream and
cilantro. Per 1/2 quesadilla 341 calories, 9.1 g fat (24%) 56 mg
cholesterol, 450 mg sodium, 4.2 g dietary fiber

Variation ^ Substitute chili beans for black ones, and use 1/2 cup
each of green and red bell peppers instead of all green.

(c) 1996 Rodale Press Prevention's (Quarterly) Guide to Low-Fat, High
Flavor Cooking. [mc-recipe: patH 23 Sep 96]

Recipe By : Quick & Healthy, Fall 1996

From: Date:

Serves: 8

 

 

 

 

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