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- Prepare the Chicken:
- Season the cooked chicken breast with your favorite Mexican spices, such as chili powder, cumin, garlic powder, and paprika. Shred the seasoned chicken using two forks and set it aside.
- Assemble the Quesadillas:
- Lay one whole wheat tortilla tortilla flat on a clean surface. Sprinkle half of the shredded cheddar cheese evenly over one half of the tortilla.
- Layer half of the shredded chicken, diced bell peppers, onions, and black beans on top of the cheese.
- Spoon half of the salsa over the chicken and vegetable mixture.
- Fold the tortilla in half over the filling to create a half-moon shape.
- Cook the Quesadillas:
- Heat a non-stick skillet or griddle over medium heat. Lightly spray the skillet with cooking spray or olive oil spray.
- Carefully transfer the assembled quesadilla to the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
- Repeat the same process with the remaining ingredients to make the second quesadilla.
- Slice and Serve:
- Once both quesadillas are cooked, transfer them to a cutting board and allow them to cool for a minute.
- Use a sharp knife or pizza cutter to slice each quesadilla into wedges.
- Serve hot with your favorite toppings, such as sliced avocado, Greek yogurt or low-fat sour cream, fresh cilantro, and lime wedges.
Nutritional Information:
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