Here is a recipe that I “taste tested” for Clean Eating Magazine. You can find it in the July issue on pg. 56.
If the idea of Tomato-Peach Salsa scares you, don’t let it… it tasted great!
Chicken & Black Bean Quesadillas with Tomato Peach Salsa
Serves 6. Hands-on time: 20 minutes. Total time: 50 minutes.
Serving size: ½ quesadilla with 2 tbsp salsa
8 oz boneless, skinless chicken breast
Olive oil cooking spray
¼ tsp ground cumin
2 plum tomatoes, seeded and diced
1 ripe peach, pitted and diced
¼ cup finely diced red onion
3 tbsp chopped cilantro
½ jalapeño pepper, seeded and minced
1 tbsp lemon juice, divided
1 tbsp sea salt, divided
1 cup BPA-free canned black beans, drained and rinsed
¾ cup shredded low-fat Monterey Jack or cheddar cheese
¾ cup low-fat ricotta cheese
6 small whole-grain tortillas (6-inch diameter each)
ONE: Mist chicken with cooking spray and sprinkle with cumin. Place on a small foil-lined baking sheet and broil
in oven, turning once, until fully cooked, about 10 minutes. Let chicken cool enough to handle. Shred, using
fingers or 2 forks.
TWO: Prepare salsa: In a medium bowl, combine tomato, peach, onion, cilantro, jalapeño pepper and ½ tbsp
each lemon juice and salt. In another bowl, coarsely mash beans with remaining lemon juice and salt; stir in
cheese and chicken.
THREE: Preheat oven to 400°F. Mist one side of each tortilla with cooking spray; turn over and spread chicken
mixture over half of each. Fold each tortilla in half, pressing gently to flatten. Place on large parchment paperlined
baking sheet and bake, turning once, until golden and crisp, about 15 minutes. Cut in half and serve with