Chicken & bean quesidilla

1.0 cup (not packed) Cottage Cheese, 1% Milkfat
0.25 cup, chopped Onions, raw
1.0 cup Beans, red kidney
0.5 tbsp Cilantro, raw
1.0 serving Mission Artisan style Corn and Whole Wheat Blend Tortillas (1 tortilla)
1.0 serving Barbeque Chicken Thigh
0.25 cup Shredded sharp white cheddar cheese
1.0 oz queso cotija cheese
1.0 tbsp Extra Virgin Olive Oil
0.5 tbsp Chili powder
0.25 tsp Cumin seed
1.0 dash Salt
1.0 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.