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Serves 4 / A terrific way to use leftover roast chicken—or any leftover meat and vegetables. Prep tips: Mashing the beans keeps them from falling out of the tortilla while cooking. If you use corn tortillas, don’t fold; simply use two and sandwich the ingredients. Mix it up by buying green or red tortilla wraps. Ingredient tip: Purée leftover chipotles and use in marinades, salad dressings, or on scrambled eggs. Serving tip: Serve with fresh tomato salsa and avocado slices.
1 teaspoon olive oil
4 7- to 8-inch whole-wheat tortillas, folded in half
1 cup black beans, rinsed, drained, and mashed
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded queso Cotija or queso fresco (or Monterey Jack)
2 cups shredded cooked chicken
Chipotle-Cilantro Cream
1 chipotle en adobo (removed from one 7-ounce can)
3 sprigs fresh cilantro, stem ends removed
3/4 cup low-fat sour cream or plain yogurt
1. Preheat an electric frying pan to 375˚, or a stovetop frying pan to medium-high. Add olive oil to pan; when hot, add folded tortillas, curved sides out (you may need to do this in batches if they don’t all fit). Open tortillas and fill with beans, cheese, and chicken. Cook until golden brown; then flip and cook other side. Repeat with remaining quesadilla ingredients if necessary.
2. In a blender, purée chipotle, cilantro, and sour cream until smooth. Season with salt. Drizzle over hot quesadillas.
PER SERVING (1 quesadilla, 1 tablespoon cream): 445 cal, 39% fat cal, 19g fat, 7g sat fat, 87mg chol, 32g protein, 34g carb, 5g fiber, 462mg sodium