Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Bean & Legume
Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Meal Type: Lunch
Entree
Appetizers
Snack
Ingredients
Quesadillas:
1 tablespoon Olive oil
1 1/2 teaspoons Bottled minced garlic
2 cups Chopped plum tomatoes
1/2 cup Chopped fresh cilantro
1 (15-ounce) can Black beans, drained and rinsed
4 (8-inch) flour tortillas
Cooking spray
3/4 cup (3 ounces) preshredded Mexican blend cheese
1 Grilled chicken breast diced
Salsa:
1 cup Frozen whole-kernel corn
1/2 cup Chopped fresh cilantro
2 tablespoons Fresh lime juice
1/2 teaspoon Bottled minced garlic
1 Red bell pepper, chopped
Preparation
To prepare the quesadillas, preheat the broiler.
Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; add diced pieces of grilled chicken on top; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.
Yield
4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)
Cook's Notes
Nutrition Information