*  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).

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