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Ingredients
- 1 can (15 ounces) Southwest or seasoned recipe black beans, drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 package (6 ounces) ready-to-use Southwestern chicken strips
- 1 tablespoon onion powder
- 1 cup shredded cheddar cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 8 flour tortillas (8 inches)
- 2 tablespoons canola oil
- Optional: Sour cream, salsa and guacamole
Directions
- 1. In a large skillet, combine the beans, tomatoes, chicken and onion powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until thickened.
- 2. In a small bowl, combine the cheeses. Sprinkle half of the cheese mixture over four tortillas. Layer with chicken mixture and remaining cheese mixture. Top with remaining tortillas.
- 3. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with sour cream, salsa and guacamole if desired.
Nutrition Facts
1 quesadilla (calculated without optional ingredients): 638 calories, 22g fat (9g saturated fat), 66mg cholesterol, 1466mg sodium, 73g carbohydrate (2g sugars, 7g fiber), 35g protein.
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