Mindful Sodexo 
Chipotle chicken, mozzarella cheese & black beans with cilantro chili yogurt
Nutrition Facts:
Calories: 390, Carbs: 34g, Protein: 29g, Fat: 10g, Sat. Fat: 4.5g, Sodium: 500mg, Fiber: 7g
Prep Time: 10 to 15 minutes plus 4 hours for marinating chicken Cook time: 15 to 20 minutes Yield: 4 servings; 1 quesadilla per serving Difficulty level: Easy
Chicken & Black Bean Quesadilla
Ingredients
Prepare
Chicken and Black Bean Quesadilla
- 8 ounces hot Chipotle Chicken Breast
- 4 (10-inch) whole wheat tortillas
- 1/2 cup part skim mozzarella cheese
- 1 1/3 cups low sodium black beans, drained and rinsed
- 1/2 cup Salsa Cruda or storebought pico de gallo
- 1/2 cup Cilantro Chili Yogurt
- 1. Heat a griddle or skillet over medium heat.
- 2. Place a tortilla on the skillet and cover it with 2 tablespoons of mozzarella cheese.
- 3. On one half of the tortilla, layer 1/3 cup black beans, 2 tablespoons salsa and about 1/3 cup (2 ounces) of chicken.
- 4. Cook the quesadilla for 1 to 2 minutes until the cheese is melted, then fold the tortilla closed.
- 5. Remove the quesadilla from the skillet and repeat the above steps for the remaining quesadillas.
- 6. Cut each quesadilla into thirds and enjoy each quesadilla with 2 tablespoons cilantro chili yogurt!
Salsa Cruda (makes 1.5 cups)
- 1 1/2 tablespoons lime juice
- 1 cup chopped tomatoes
- 1/4 cup chopped red onion
- 2 seeded and chopped jalapeno peppers
- 2 tablespoons chopped cilantro
- 1/16 teaspoon ground black pepper
- 1/4 cup thawed frozen corn
Chipotle Chicken Breast
- 1 tablespoon finely chopped canned chipotles in adobo
- 1/2 teaspoon finely chopped garlic
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 (3 to 4 ounce) boneless skinless chicken breasts
- 1. Combine the chipotles, garlic, lime juice, cumin, salt and pepper in a bowl. Add the chicken and toss to combine. Cover and place in the refrigerator for 4 hours to marinate chicken.
- 2. Preheat a grill or griddle over medium heat. Cook the chicken for 3 to 4 minutes on each side, flipping once, until the chicken is well marked and reaches a minimum internal temperature of 165 degrees Fahrenheit. Remove the chicken from the heat and let it rest for 5 minutes before chopping into 1/2-inch pieces.
Cilantro Chili Yogurt
- 1/2 cup nonfat plain Greek yogurt
- 1 1/2 teaspoons chopped cilantro
- 1/8 teaspoon chili powder
- 1. Combine all ingredients together in a small bowl and mix until well combined. Cover and keep in the refrigerator until ready to use.
Chef Tips:
- You can prepare the chicken and cilantro yogurt sauce up to 2 days ahead of time and keep them covered in the refrigerator! Try making a large batch of each. The chicken is delicious on salads or in tacos, and the yogurt sauce can add some kick to a breakfast bowl. The salsa is a great topping for breakfast bowls!
