In a bowl, combine all Chicken ingredients and toss to coat. Spread chicken in a single layer on a large baking sheet.
Bake chicken for 20-25 minutes, or until cooked through. Let cool slightly, then shred with two forks.
Lay out 4 tortillas on the baking sheet. Sprinkle each tortilla with 1/2 cup of Cheddar Cheese, 1/8 cup of Black Beans, 1/8 cup of Corn, and 1/8 cup of Diced Red Onion.
Top with shredded chicken. Sprinkle with remaining Cheddar Cheese.
Place remaining 4 tortillas on top to create quesadillas. Lightly press down.
Bake for 8-10 minutes, or until cheese is melted and tortillas are golden brown.
Cut into wedges and serve with Sour Cream and Salsa.
Ingredients
6
1 pound450 gChicken-boneless, skinless breasts
1 tbsp15 mLOlive Oil
1 tsp5 mLChili Powder
1/2 tsp2.5 mLCumin
1/4 tsp1.25 mLGarlic Powder
1/4 tsp1.25 mLSalt
1/4 tsp1.25 mLBlack Pepper
2 cups240 gShredded Cheddar Cheese
1/2 cup60 gBlack Beans-rinsed and drained
1/2 cup60 gCorn-frozen or canned, drained
1/4 cup30 gDiced Red Onion
8N/ALarge Flour Tortillas
To tasteN/ASour Cream
To tasteN/ASalsa
Equipment
Baking Sheet
Bowl
Fork
Instructions
Preheat oven to 400°F (200°C).
In a bowl, combine all Chicken ingredients and toss to coat. Spread chicken in a single layer on a large baking sheet.
Bake chicken for 20-25 minutes, or until cooked through. Let cool slightly, then shred with two forks.
Lay out 4 tortillas on the baking sheet. Sprinkle each tortilla with 1/2 cup of Cheddar Cheese, 1/8 cup of Black Beans, 1/8 cup of Corn, and 1/8 cup of Diced Red Onion.
Top with shredded chicken. Sprinkle with remaining Cheddar Cheese.
Place remaining 4 tortillas on top to create quesadillas. Lightly press down.
Bake for 8-10 minutes, or until cheese is melted and tortillas are golden brown.
Cut into wedges and serve with Sour Cream and Salsa.
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