Chicken & bean quesidilla
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.0 cup (not packed) Cottage Cheese, 1% Milkfat0.25 cup, chopped Onions, raw1.0 cup Beans, red kidney0.5 tbsp Cilantro, raw1.0 serving Mission Artisan style Corn and Whole Wheat Blend Tortillas (1 tortilla)1.0 serving Barbeque Chicken Thigh0.25 cup Shredded sharp white cheddar cheese1.0 oz queso cotija cheese1.0 tbsp Extra Virgin Olive Oil0.5 tbsp Chili powder0.25 tsp Cumin seed1.0 dash Salt1.0 dash Pepper, black
Pick chicken off bone and chop, add 1 tbsp onion, 1/2 tsp chili powder, 1/4 tsp cumin powder, add 1 tbsp olive oil, and can of kidney beans (drained and rinsed) and sautee. Remove from pan and set aside.
Warm tortilla in pan, flip and warm other side, add 1/4 white cheddar cheese and 1 oz of cotija cheese sprinkle over tortilla, let cook for one minute, then top with 1/4 tsp onion and cilantro. Fold over and cook for one minute. Slide onto plate and top with 1/4 cup of cottage cheese.
Serving Size: 4 servings
Number of Servings: 4.0
Recipe submitted by SparkPeople user RSWOODW.
Number of Servings: 4.0
Recipe submitted by SparkPeople user RSWOODW.
Nutritional Info Amount Per Serving
- Calories: 272.5
- Total Fat: 13.2 g
- Cholesterol: 13.5 mg
- Sodium: 769.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 5.5 g
- Protein: 20.1 g
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