NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked chicken breast

0.25 cup Canned black beans

0.25 cup Sweet corn

1 oz Sharp cheddar cheese

2 small Corn tortillas

1 tsp Extra virgin olive oil

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium mixing bowl, combine the shredded chicken breast, rinsed black beans, corn, cumin, chili powder, sea salt, and black pepper until well incorporated.

• 2

  Place a large non-stick skillet over medium-high heat and add half of the olive oil, swirling to coat the surface.

• 3

  Lay one corn tortilla in the pan and sprinkle with half of the shredded cheddar cheese.

• 4

  Spread the chicken and bean mixture evenly over the cheese, then top with the remaining cheese and the second tortilla.

• 5

  Cook for 3 to 4 minutes, pressing down gently with a spatula, until the bottom tortilla is golden brown and crispy.

• 6

  Carefully flip the quesadilla, adding the remaining olive oil to the pan if needed, and cook for another 3 minutes until the cheese is fully melted and the second side is toasted.

• 7

  Transfer the quesadilla to a cutting board, let it rest for 1 minute to allow the cheese to set, then slice into wedges and garnish with fresh cilantro.