This recipe provides instructions for making chicken and black bean quesadillas. It calls for slicing cooked chicken breasts and sauteing peppers, onions and chili powder in olive oil. The sauteed vegetables and chicken are placed on tortillas topped with black beans and cheese, then another tortilla is placed on top and the quesadilla is baked until melted and heated through. Each quesadilla is cut into quarters and can be served with salsa, sour cream and cilantro. The recipe makes 4 quesadillas with 341 calories per half quesadilla.
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Almond chicken recipe is a healthy and delicious recipe. Here in this slide show, you will learn how to make an almond chicken recipe in your kitchen in an easy way. For more recipes you can visit https://healthclubrecipes.com
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MaxPeople & Rodney Employment Law Cookbook Teresa Hoang
The MaxPeople and Rodney Employment Law team have put together a special Canada Day Cookbook comprised of our favourite summer recipes. Check it out for great recipes you can use all season!
MaxPeople & Rodney Employment Law CookbookTeresa Hoang
The MaxPeople and Rodney Employment Law team have put together a special Canada Day Cookbook comprised of our favourite summer recipes. Check it out for great recipes you can use all season!
Make this Christmas a joyful one by offering the best Treat for your loved ones. Here are a few handpicked delicious and healthy recipes for Christmas treat, so that your whole family can relish upon it, without worrying about gaining weight. The following delicious Christmas recipes are not only healthy but packs with balanced nutrition. Have a blast, “Merry Christmas, Enjoy the Fiesta! ”
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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]