Recipe Categories
Tex Mexican
Poultry Quesadillas

Shanna's Chicken Breasts Black Bean Quesadillas

1 lb Skinless boneless chicken breasts, cooked
1 cup Green bell peppers, sliced
1 cup Red onion, sliced
1 tsp Chili powder
1 tsp Olive oil
8 x Flour tortillas
2 cup Black beans, cooked
1 1/2 cup Shredded lowfat cheddar cheese, or Jack
    Salsa, optional
    Nonfat sour cream, optional
    Cilantro, optional

 Method :
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