21
Aug 14
Who says you can’t have your quesadilla and eat it too? This recipe slashes the fat and calories found in traditional quesadillas while packing an enjoyable flavor punch in each bite. In a hurry? This recipe only takes 15 minutes to make-try it tonight. Servings: 2
Here’s what you need…
- 4 ounces skinless, boneless chicken breast, cut into cubes
- 2 whole wheat tortillas
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup shredded nonfat mozzarella cheese
- 1/4 cup salsa
- 2 tablespoon nonfat sour cream
- 1 tablespoon paprika
- 2 teaspoon garlic powder
- salt and cracked black pepper to taste
1. Combine the paprika, garlic powder, salt and pepper. Season raw chicken breast with the spice mixture. Coat a nonstick skillet with cooking spray and heat the skillet. Add the chicken and cook on medium heat until brown, turning once. Cover the pan and cook for 3 minutes more or until the chicken is fully cooked. Cool and cut into cubes.
2. Preheat the toaster oven to 350 F. Place tortilla on a cutting board. Arrange the cubed chicken on the tortilla and top with black beans and mozzarella. Cover with the other tortilla and press down. Bake until the cheese is melted.
3. Cut the quesadilla into quarters and top with salsa and sour cream.
Nutritional Analysis: One serving equals: 255 calories, 3g fat, 35g carbohydrate, and 21g protein.
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