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Spicy Chicken Quesadilla-Gundersen Lutheran 500 Club

Spicy Chicken Quesadilla
Makes 4 servings
Getting started Equipment you will need: can opener, medium bowl, large skillet, spatula/flipper Do right away when you get home: gather ingredients and equipment
1 (15 oz.) can black beans

½ cup frozen whole-kernel corn

Pickled jalapeño peppers

1 cup chopped, cooked chicken
1/3 cup salsa
8 (6 inch) flour tortillas
1 cup shredded reduced-fat Monterey Jack cheese
¼ cup reduced-fat sour cream


1. Drain and rinse canned beans under running water. Place ¼ cup into a medium bowl. Reserve remaining beans for another time. Thaw corn and chop jalapeno peppers, enough for 1 ½ Tbsp. and add to bowl with beans.
2. Add chicken and salsa to bowl with beans. Mix well. Divide chicken mixture evenly onto 4 tortillas, top with cheese and another tortilla.
3. Heat skillet over medium-high heat. Coat pan with cooking spray. Add the quesadilla to pan and cook 1 minute on each side, or until golden brown. Remove from pan, repeat with remaining quesadillas. Serve with sour cream

Suggested Side Items: carrot sticks and apple slices

Tips: The test recipe used rotisserie chicken, however any leftover chicken will work fine. To vary the flavor of these quesadillas, try adding chopped bell peppers, spinach and other veggies into the chicken mixture. Shopping list: 1 (15 oz.) can black beans Frozen whole-kernel corn Pickled jalapeño peppers Rotisserie chicken 8 (6 inch) flour tortillas Reduced-fat Monterey Jack cheese
Check for: Salsa Reduced-Fat Sour Cream

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