Chicken-Black Bean Quesadillas
Ingredients
- 1 1/2 tablespoons canola oil
- 1 small red onion, coarsely chopped,
- 1 garlic clove, minced,
- 1 teaspoon cumin, ground
- Cayenne pepper
- One 15-ounce can black beans, drained
- Salt and freshly ground pepper
- 1/2 cup cilantro, coarsely chopped
- 1 mango, peeled and cut into large chunks
- 1 scallion, cut into 1/2-inch lengths
- 2 tablespoons lime juice, fresh
- Four 8-inch fat-free flour tortillas
- 1 1/2 cups skinless roasted chicken breast, shredded
- 1/4 cup crumbled feta cheese
- 3/4 cup part-skim mozzarella, shredded
Directions
In a saucepan, heat 1/2 tablespoon of the oil.Add the onion, garlic, cumin and a pinch of cayenne pepper and cook over moderate heat, stirring for 5 minutes.
Add the beans and 1/3 cup of water; simmer for 5 minutes.
Season with salt and pepper.
Stir in 1/4 cup of cilantro.
Meanwhile, in a food processor, pulse the mango, scallion, lime juice and the remaining 1/4 cup of cilantro until finely chopped.
Season the salsa with salt, pepper and cayenne.
Heat 1/2 tablespoon of canola oil in each of 2 large skillets.
Top the tortillas with the beans, chicken, feta and mozzarella and fold in half.
Add 2 quesadillas to each skillet and cook over moderate heat, turning until golden and the cheese is melted, 5 minutes.
Transfer to plates and serve with the mango salsa.