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Ingredients
- 1 lb Skinless boneless chicken breasts, cooked
- 1 c. Green bell peppers, sliced
- 1 c. Red onion, sliced
- 1 tsp Chili pwdr
- 1 tsp Extra virgin olive oil
- 8 x Flour tortillas
- 2 c. Black beans, cooked
- 1 1/2 c. Shredded lowfat cheddar cheese, or possibly Jack Salsa, optional Nonfat lowfat sour cream, optional Cilantro, optional
Directions
- Heat oven to 375F. Cut chicken into 1/2-inch slices.
- In a nonstick skillet over medium heat, saute/fry peppers, onions and chili pwdr in warm oil till vegetables are slightly softened, about 3 min. Remove from heat.
- Place 4 tortillas on a large baking sheet. Proportionately spread beans over tortillas. Top with pepper mix, chicken and cheese. Top each with remaining tortillas and press down lightly.
- Bake till heated through and cheese is melted, about 15 min. Cut each quesadilla into quarters and serve with salsa, lowfat sour cream and cilantro. Per 1/2 quesadilla
- Variation ^ Substitute chili beans for black ones, and use 1/2 c. each of green and red bell peppers instead of all green.
- NOTES : Makes 4 quesadillas. Calorie count omits salsa and lowfat sour cream.
- Serve with Quick cherry tomatoes (see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 8 servings | |
| Calories 308 | |
| Calories from Fat 77 | 25% |
| Total Fat 8.83g | 11% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.01g | |
| Cholesterol 44mg | 15% |
| Sodium 164mg | 7% |
| Potassium 897mg | 26% |
| Total Carbs 33.28g | 9% |
| Dietary Fiber 8.0g | 27% |
| Sugars 2.78g | 2% |
| Protein 24.63g | 39% |
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