Saturday, April 11, 2009

Chicken Black Bean Quesadillas

Last Tuesday Allan grilled an entire bag of chicken breasts so that we would have leftovers for lunches and quick suppers during the week. On Wednesday night I threw this little diddy together at the drop of a hat. It was super easy and quick and tasted amazing! Allan said that it now comes in as his #2 favorite Clean Eating meal, right behind pizza.

BTW, I did hear from my mother-in-law last week after she received her Clean-Eating books and she seemed really excited to have a set of her own books and be able to have some insight into eating gluten- , lactose-, and fructose-free. Thanks, Tosca!




Chicken Black Bean Quesadillas

4 6-inch whole grain or sprouted tortillas
2 chicken breasts, grilled and diced into ½ inch chunks
1 can organic black beans
2 oz low-fat organic cheddar cheese

Additional Filling Ideas:
  • Red Onion
  • Bell Peppers
  • Jalapeno
  • Diced Tomatoes, drained
  • Diced Chilies
  • Substitute Goat Cheese for Cheddar

Topping Ideas:
  • Salsa
  • Guacamole
  • Pico de Gallo
  • Lettuce

Preheat oven to 350˚ F. Line a baking sheet with tin foil and mist with olive oil.

Place one tortilla on prepared baking sheet. Top with chicken, black beans, cheddar cheese and desired fillings. Top with another tortilla.

Repeat process with remaining tortillas, chicken, black beans and filling. Mist both top tortillas with olive oil.

Bake for 18 minutes. Turn on broiler and broil for 2-3 minutes or until tortilla is browned.

Makes 4 servings.

Each serving is 1 complex carb/bread, 1 protein, and 1 complex carb from veggie/fruit

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