Chicken and Black Bean Quesadillas
Ingredients
- 2 cups shredded cooked chicken breast meat (rotisserie chicken works great)
- 1 15-ounce can black beans, washed and drained
- 1 cup Mission salsa
- 2 tablespoons fresh cilantro
- 1/2 to 1 teaspoon ground chipotle pepper
- 2 teaspoons honey
- 8 medium size Mission soft taco tortillas
- 1 cup reduced fat Monterey Jack cheese
- 2 cups shredded lettuce
- 1 diced tomato
- 2 teaspoons fresh cilantro, chopped
- Reduced fat sour cream
- Mission salsa
Preparation
- Mix chicken, black beans, salsa, cilantro, chipotle pepper and honey in large sauce pan. Heat over medium heat until hot. Remove from heat.
- Heat large skillet over medium heat, and spray with vegetable cooking spray. Place one tortilla flat on skillet. After a minute, flip tortilla over.
- Carefully spread about 1/2 cup chicken mixture on top of tortilla to the edges. Sprinkle with 1/4 cup cheese. Place another tortilla on top, press down with a spatula. Cover quesadilla with a lid. After 1 minute, if brown, flip quesadilla. Once cheese has melted, remove quesadilla, transfer to cutting board and cut into 8 wedges. Repeat for remaining quesadillas.
- Place quesadillas on a serving tray, sprinkle shredded lettuce, diced tomatoes and chopped cilantro. Serve with sour cream and salsa.
Serves
Serves 5
Notes, Tips & Suggestions
Total: $10.08 /
Cost per serving: $2.02
