This recipe is a healthy and easy twist to my favourite quesadilla. I use a delicious organic, black bean chilli which is low in fat and sugar but high in protein and fiber. I also use whole wheat tortillas. Baking it is far less complicated than frying, but far better for your health since there is no butter or oils needed. As usual, if you do not care for healthy ingredients, you can substitute any of these for similar ingredients that you might like. The procedure should stay the same.
It's a very hands-off and simple procedure. It can be done while you are entertaining some guests or even cooking another course for a party. You needn't worry about the tortillas burning because when they are packed in the foil they do not get burned easily. The recipe is perfect for fiestas, midnight snacks, or even pre-workout appetizers.
The quesadilla itself is rich and creamy on the inside, yet the black bean chilli still packs a spicy punch with every bite. You would never guess that this fella is pretty healthy and rich in fiber and protein altogether. Give it a try and tell me what you think!
Preptime: 15 minutes
Ingredients
- Whole Wheat Tortilla (2 pieces)
- 2 tbsp of Chili (I use Amy's Organic Black Bean Chili)
- Monterey Jack cheese (Grated, at Room temperature)*
- Mozzarella (Grated, at Room temperature)*
- 2 tbsp tomato salsa (I use Tostitos Salsa)
*I suggest you try low-fat cheeses if you are on a diet or are watching what you eat. The taste is still quite delicious!
Procedure
- Preheat oven to 190 C.
- Wrap the tortilla wraps with aluminium foil and heat it up for 5 minutes. Pull it out of the oven.
- On one tortilla, layer the chilli, cheese and salsa. Make sure to leave at least half an inch of free space around the ingredients.
- Cover the tortilla with toppings using the second one without the toppings. (Press tightly)
- Wrap the quesadilla snuggly with the aluminium foil.
- Pop it back into the oven for 10 minutes or more.
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Hope you enjoyed this one! Until next time,
xx Ashley