This is a simple recipe, perfect for busy weeknight dinners or grab-and-go lunches. Quesadillas are high in protein and fibre, and they’re a great way to use up leftover vegetables in no time. This is exactly the kind of meal our dietitians love! Serve with our homemade salsa and sour cream for an extra tasty meal.
Ingredients
10 ml (2 tsp) olive oil
2 boneless chicken breasts (about 450 g / 1 lb), cut into strips
2 ml (½ tsp) chili powder
2 ml (½ tsp) garlic powder
1 ml (¼ tsp) smoked paprika
Pepper and salt, to taste
1 yellow onion, chopped
2 colored bell peppers, sliced
5 to 6 mushrooms, sliced
250 ml (1 cup) canned red or black beans, rinsed and drained
125 ml (½ cup) salsa
500 ml (2 cups) shredded light cheese of choice (cheddar, mozzarella, etc.)
8 medium whole wheat tortillas
Toppings
5% M.F. sour cream
Homemade salsa, or store-bought
Preparation
- In a large non-stick skillet, heat the oil over medium heat. Cook the chicken strips with chili powder, smoked paprika, garlic powder, salt, and pepper for about 5 minutes.
- Add the onion, peppers, and mushrooms. Cook for 7 to 8 minutes, or until the vegetables are tender, and the chicken is fully cooked, reaching an internal temperature of 165 °F (74 °C). Stir in the beans and salsa, then remove from heat.
- Lay the tortillas on a work surface and top one half of each tortilla with about 60 ml (¼ cup) of cheese. Distribute the chicken and vegetable mixture over the cheese. Fold the tortillas in half and press gently.
- In a large non-stick skillet, brown 2 quesadillas at a time in a bit of cooking spray over low heat, about 2 minutes per side.
- Serve hot with salsa and sour cream.
Notes
Keeps for 3 days in the refrigerator or 3 months in the freezer.
Reheat in a skillet to restore crispiness!
