Martin Bros. Recipes

Chicken Black Bean Quesadilla

Keywords: Appetizers, Poultry, 650 Calories or Less

Added: March 29, 2016

Grilled chicken, black bean salsa and cheddar cheese tossed between a whole wheat tortilla. Served with fresh salsa.

 

1 each Catallia Whole Wheat Pressed Flour Tortilla – 10 in (951290)

3 oz Perdue Harvestland® Chargrilled Chicken Breast Filet Strips (934920)

1-1/2 oz UniPro Monterey Jack with Peppers Shredded Cheese (903140)

1 oz C.H. Robinson Shredded Lettuce (360700)

 

Black Bean Salsa Yield: 14 portions

2 cups Bush’s Black Beans (601010), drained

2 cups Norpac Flav-R-Pac® Whole Kernel Sweet Corn (963310)

1 cup Capital City Roma Tomatoes (362015), diced

2 Tbsp Mott’s ReaLime® Lime Juice (733100)

1/4 cup Capital City Medium Red Onions (361110), diced

1/4 cup C. H. Robinson Cilantro (360491), chopped

To taste Salt & Pepper

 

Fresh Salsa Yield: 18 portions

4 cups Capital City Roma Tomatoes (362015), diced

3/4 cup Capital City Medium Red Onions (361110), diced

1/4 cup C. H. Robinson Cilantro (360491), chopped

2 Tbsp Mott’s ReaLime® Lime Juice (733100)

To taste Salt & Pepper

 

1. Toss all black bean salsa ingredients together. Set aside.
2. Toss all fresh salsa ingredients together. Set aside.
3. On a hot grill, place tortilla down. On one half of tortilla, spread on chicken, cheese and black bean salsa.
Fold other half overtop. Grill both sides until browned and heated through and cheese is melted. Slice.
4. Serve with a side of fresh salsa and lettuce.
 
 
Calories: 407.77 Carbohydrates: 44.58 Protein: 18.99 Fat: 18.37 Sodium: 672.93 Dietary Fiber: 12.24 Sugar: 5.14
 
 
Whole Grains
Fruits & Veggies
Mediterranean Style


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