Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb skinless boneless chicken
: breasts -- cooked
1 c green bell peppers --
: sliced
1 c red onion -- sliced
1 ts chili powder
1 ts olive oil
8 flour tortillas
2 c black beans, cooked
1 1/2 c shredded lowfat cheddar
: cheese -- or Jack
: salsa -- optional
: nonfat sour cream --
: optional
: cilantro -- optional

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 341 calories, 9.1 g fat (24%) 56 mg
cholesterol, 450 mg sodium, 4.2 g dietary fiber

Variation ^ Substitute chili beans for black ones, and use 1/2 cup
each of green and red bell peppers instead of all green.

(c) 1996 Rodale Press Prevention's (Quarterly) Guide to Low-Fat, High
Flavor Cooking. [mc-recipe: patH 23 Sep 96]

Recipe By : Quick Healthy, Fall 1996

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