Canada / Canada's food guide
Chicken and bean quesadillas
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!
Ingredients
- vegetable oil15 mL (1 tbsp)
- ground chicken454 g (1 lb)
- chili powder15 mL (1 tbsp)
- cumin5 mL (1 tsp)
- onion powder20 mL (1 ½ tbsp)
- garlic powder20 mL (1 ½ tbsp)
- bell pepper, diced1
- water375 mL (1 ½ cups)
- lower sodium black beans, drained and rinsed1 can (540 mL/19 oz)
- frozen corn250 mL (1 cup)
- lemon juice30 mL (2 tbsp) (about 1 lemon)
- tomatoes, diced2
- 【To assemble 】
- small whole wheat tortillas10
- shredded lower fat mozzarella cheese335 mL (1 ⅓ cups)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
