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Contents

Pepperjack Chicken Quesadillas

Debbie Martell November 6, 2009

Cook Time
10 minutes
Serves
4
Calories
760
Protein
53g
Total Fat
25g
Saturated Fat
12g
Carbohydrates
85g
Dietary Fiber
8g

Ingredients

  • 8 high-fiber tortillas
  • 8 oz shredded mozzarella
  • 16 oz sliced chicken
  • 4 oz shredded pepperjack cheese
  • 8 oz apricot preserves
  • 8 dried apricots, chopped
  • 14.5 oz black beans
  • 2 tbsp cilantro, chopped

Preparation

  1. Preheat oven to 450 degrees.
  2. Lay 4 high-fiber tortillas of a flat surface.
  3. Top each tortilla with 4 ounces of sliced chicken, 1 ounce of shredded pepperjack cheese, 2 ounces of dried apricots, 3 1/2 ounces of black beans, and 1/2 tablespoon of cilantro.
  4. Top the four tortillas with the other tortillas, and spinkle each with 2 ounces of mozzarella cheese.
  5. Heat each tortilla in a non-stick pan over medium-high heat, and brown each side.
  6. Place the quesadillas on a tinfoil-lined baking sheet, and bake for 5 minutes.

Tags: Food, Dinner, Cooking, Recipes, Appetizer, Lunch

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