Who doesn’t love quesadillas? In addition to being a fan favourite, you can freeze leftover filling for an easy, ready-made meal in the future!
15 mL (1 tbsp) vegetable oil
454 g (1 lb) ground chicken
15 mL (1 tbsp) chili powder
5 mL (1 tsp) cumin
20 mL (1 ½ tbsp) onion powder
20 mL (1 ½ tbsp) garlic powder
1 bell pepper, diced
375 mL (1 ½ cups) water
1 can (540 mL/19 oz) lower sodium black beans, drained and rinsed
250 mL (1 cup) frozen corn
30 mL (2 tbsp) lemon juice (about 1 lemon)
2 tomatoes, diced
10 small whole wheat tortillas
335 mL (1 ⅓ cups) shredded lower fat mozzarella cheese
Preheat the oven to 190 °C (375 °F) and line a baking sheet with aluminum foil.
In a large pan, heat vegetable oil over medium-high heat. Add chicken, chili powder, cumin, onion powder, and garlic powder. Stir frequently to prevent spices from burning until chicken is browned.
Stir in peppers and cook for 3 minutes. Add water and simmer until the water is reduced by ⅔. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).
Remove from heat and stir in black beans, corn, lemon juice, and tomatoes.
Place tortillas onto the baking sheet. On each tortilla, spread 125 mL (½ cup) of filling on half of the tortilla. Sprinkle with 30 mL (2 tbsp) of cheese and fold over in half.
Bake in the oven for 7 minutes until cheese is melted and tortilla is crisp.