Pkt of whole wheat tortillas
1 can lean tinned chicken or 8oz fresh cooked chicken breast diced
6oz grated mozzarella cheese
1 can black beans or 2 cups cooked black beans
1 quarter cup smokey cilantro salsa
1 cup fresh or tinned corn
1/2 cup sour cream/Greek yoghurt
1 quarter cup olive oil
Lay tortillas on baking sheet, sprinkle back beans, chicken and corn on the tortilla. Sprinkle cheese on top.
Dot with Greek yoghurt/sour cream. Dot half teaspoons of salsa on top of this. Put tortilla ‘lids’ on top. Brush tops with olive oil and broil until toasty brown. Flip quesadillas with an egg-flipper and brush new tops with oil. Broil until toasty brown and puffy.
When both sides browned and insides are bubbly hot, cut quesadillas into 6 pieces. Serve with green salad.
Notes: Using tinned chicken and tinned beans although not ideal make this a no-brainer for working mothers. Prep and cooking time is about 10 minutes!
Submitted by: Maggie B.