1 no ingredients
Directions
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
From: Date:
Servings: 8 servings
Chicken & Black Bean Quesadillas Recipe brought to you by Recipe Ideas
Categories: Bean; Chicken; Mexican; Poultry; Vegetable
The History of Recipes
We can follow the history of `recipes` way back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these ancient cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe in existence, according to experts in ancient history are a few stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and afters, a very modern way of dining. He also tells us how the cooks of his times used a wide range of spices, including a few you will know such as bay, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from Arab countries, including spices like coriander, basil and rosemary. These new foods and spices led to an increase in cookery books, most of which are now in private libraries. The introduction of the TV brings us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chicken & Black Bean Quesadillas recipe.
