Chicken and Black Bean Quesadillas

Yields:	4-6 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients

1	pound	chicken breasts	cooked, skinless, boneless
1	cup	green bell peppers
1	cup	red onion
1	teaspoon	chili powder
1	teaspoon	olive oil
8	each	flour tortillas
2	cups	black beans	cooked
1 1/2	cups	cheddar cheese	lowfat, shredded
1	x	salsa	optional
1	x	sour cream	non fat, optional
1	x	cilantro	optional

Directions

Heat oven to 375F.

Cut chicken into 1/2-inch slices.

In a nonstick skillet over medium heat, sauté 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.

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Member Review

Mochiko Chicken

Very Very tasty chicken. Just like the one I had when I was in Japan. I used only one egg and added some sesame oil instead. I also added some chopped ginger. For chicken, I used boness skinless thighs. Thank you for this recipe!

Reviewed by misha

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