Chicken and black bean quesadillas

* Exported from MasterCook *

Chicken and black bean quesadillas

Recipe By : Quick & Healthy, Fall 1996
Serving Size : 8 Preparation Time :0:30
Categories : Beans Chicken
Prevention

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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]


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NOTES : Makes 4 quesadillas. Calorie count omits salsa and sour cream. Serve
with Quick cherry tomatoes (see recipe).