No tortillas? No problem! These Black Bean & Chicken Quesadillas are made with wheat crackers and topped with salsa and sour cream.
What You Need
Original recipe yields 15 servings
1/2 cup rinsed canned black beans
1/2 cup shredded cooked boneless skinless chicken breast (about 2 oz.)
1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1/3 cup TACO BELL® Thick & Chunky Salsa, divided
60 large thin wheat snack crackers
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Heat oven to 350°F.
Place beans in medium bowl; mash lightly with fork. Stir in chicken, cheese and 2 Tbsp. salsa.
Place 30 crackers in single layer on foil-covered baking sheet. Top each cracker with 1 tsp. chicken mixture and second cracker.
Bake 4 to 5 min. or until cheese begins to melt. Top with remaining salsa and sour cream.
Top quesadillas with chopped fresh cilantro just before serving.
Make It Spicy
Add 1 Tbsp. finely chopped jalapeño peppers to bean mixture for an extra-spicy treat.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
15 servings, 2 "quesadillas" each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.