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Chicken and Black Bean Quesadillas with Corn Salsa

Posted Oct 14 2009 10:03pm
1 TBSP olive oil
1 clove garlic, minced
1/2 c. red onion, chopped
2 c. chopped Roma tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 grilled chicken breast, chopped
1/2 c. chopped cilantro
salt and pepper, to taste
1 c. shredded Mexican blend cheese
6 flour tortillas, soft taco size
non-stick cooking spray
1 recipe warm corn salsa

1. Heat olive oil in a medium saute pan over medium-high heat. Simultaneously, heat a separate grill pan or griddle over medium-high heat. Add in onion and garlic. Saute for 30 seconds, or until fragrant.
2. Add tomato and black beans to the pan. Simmer until nearly all tomato juice has evaporated.
3. Add chicken and cilantro. Saute until chicken is heated through. Add cilantro, salt, and pepper to taste.
4. Assemble three separate quesadillas by splitting cheese and bean mixture over three tortillas. Top wit remaining tortillas.
5. Spray grill pan with cooking spray and place quesadillas in pan. Heat until cheese is melted on one side, then flip to cook other side.
6. Let cool, the cut into wedges, and serve with corn salsa.

1 c. fresh or frozen corn kernels
1 red bell pepper, chopped
1/2 c. chopped red onion
1/2 c. chopped fresh cilantro
2 cloves garlic, minced
2 TBSP fresh lime juice
1/2 tsp. cumin
1/8 tsp. cayenne pepper, plus more to taste
salt and pepper, to taste

1. Combine all ingredients in a saucepan over high heat. Bring to a boil for two minutes, then serve.
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