Apple and Curry Chicken Salad
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||30%|
|Saturated Fat 10g||50%|
|Total Carbs 36g||12%|
|Dietary Fiber 4.5g||%|
|Vitamin A 15%|
|Vitamin C 2.5%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 canblack beans, drained and rinsed
1/2 cupsour cream
1/4 cupBuffalo sauce
4 large flour tortillas, 10-inch
2 cupsshredded Cheddar cheese
2 green onions, thinly sliced
Cook and shred chicken according to package instructions. Combine cooked and shredded chicken, beans, sour cream and Buffalo sauce in a nonstick skillet set over medium heat. Cook, stirring often, for 5 to 7 minutes or until heated through.
TIP: Use Greek style yogurt or low-fat sour cream to save on calories. Low-fat cheese is also an option, but the recipe will lose some of its creaminess because low-fat cheese doesn't melt well. Make a nacho platter by scattering the chicken mixture over tortilla chips. Sprinkle with cheese and bake until gooey. Note: Recipe Inspired by Connie, Perdue Community Member.
Lay the tortillas out on a clean surface. Toss the cheese with the green onions. Sprinkle half the cheese mixture over one side of each tortilla.
Divide the filling evenly over the cheese. Top with the remaining cheese and fold to enclose.
Set a nonstick skillet over medium heat; coat lightly with nonstick cooking spray. Heat the quesadillas for 2 to 3 minutes per side or until the cheese is melted and tortillas are golden. Serve with sour cream (if desired).
Creamy Buffalo Chicken and Black Bean QuesadillasAdd Your Comment