I intend to make this for our dinner tonight.
Three Layer Chicken
& Bean Quesadilla ~ protein rich, oven-baked goodness
·
4 large tortillas preferably whole grain
·
1.5 cups refried beans
·
450 grams chopped cooked boneless, skinless chicken
·
1 cup grated Edam (or other low-fat) cheese
·
1/4 cup pickled sliced jalapeno chilis,
chopped, plus more for decorating
·
1/2 cup pitted kalamata olives
·
Handful fresh cilantro
·
1/2 cup plain Greek yogurt
·
1/2 cup of your favourite salsa
Serves 4-6
Preheat oven to 200 oC.
Spray a baking sheet lightly with olive or canola oil. Place one tortilla on baking sheet and spread a half cup refried beans on top. Dividing chicken into roughly three even portions, top beans with one portion of chicken followed by a quarter cup of cheese. Add a sprinkling of chopped jalapenos, olives and cilantro.
Preheat oven to 200 oC.
Spray a baking sheet lightly with olive or canola oil. Place one tortilla on baking sheet and spread a half cup refried beans on top. Dividing chicken into roughly three even portions, top beans with one portion of chicken followed by a quarter cup of cheese. Add a sprinkling of chopped jalapenos, olives and cilantro.
Repeat layering
two times. Top with the final tortilla, pressing down slightly to help
hold layers together.
Cover the top
of the quesadilla with foil (tucking foil under edges of bottom tortilla
if possible) and bake the quesadilla for about 20 minutes or until heated
through. Gently remove foil, and place final quarter cup of cheese
on top of quesadilla returning it to the oven for another 5 minutes until
the cheese melts (or grill for one minute or so - watching carefully!).
For
the presentation cut quesadilla into four (or more)
pieces without fully separating them. Spread Greek yogurt around cut
lines and spoon salsa in the centre. Top with pieces of fresh cilantro
and jalapeno peppers.
My family love Mexican, so this will work for us - with a side salad. We'll be going mild - cos we're a bit wussy like that lol
Happy Cooking!!