1. Source: www.fatfast.net/Articles/Article/2/3357
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Chicken and Black Bean Quesadillas
1 pound skinless boneless chicken breasts cooked
1 cup green bell peppers sliced
1 cup red onion sliced
1 teaspoon chili powder
1 teaspoon olive oil
8 flour tortillas
2 cups black beans, cooked
1 1/2 cups 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]
![Source: www.fatfast.net/Articles/Article/2/3357
www.fatfast.net
Chicken and Black Bean Quesadillas
1 pound skinless boneless chicken breasts cooked
1 cup green bell peppers sliced
1 cup red onion sliced
1 teaspoon chili powder
1 teaspoon olive oil
8 flour tortillas
2 cups black beans, cooked
1 1/2 cups 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]](https://image.slidesharecdn.com/chickenandblackbeanquesadillas-121002211759-phpapp01/85/chicken-and-blackbeanquesadillas-1-320.jpg)
