Triple Chicken Quesadilla Stack

Ingredients

• 3large whole wheat tortillas, three large
• 500 gboneless skinless chicken breast
• 100 gold cheddar, grated, grated
• 60 gwhole-milk mozzarella, grated, grated
• 150 gcanned black beans, low sodium, drained and rinsed, mashed
• 1½ tspchili powder
• 4 tbspsour cream (14%)
• 80 gsalsa
• 1 tbspcanola or avocado oil
• ¼ tspsalt

Method

1. Slice the chicken into thin strips and season with the chili powder and salt.

2. Heat half the oil in a large skillet over medium-high heat and cook the chicken for about 6 minutes, turning, until 74°C (165°F) inside.

   6 min timer

3. Spread the mashed beans over half of each tortilla, then add the chicken and both cheeses and fold over.

4. Wipe the pan, add the rest of the oil and toast the quesadillas over medium heat for 3 minutes per side, pressing down, until crisp and the cheese melts.

   12 min timer

5. Cut into wedges and serve with sour cream and salsa.

Storing and reheating

Keeps 2 days; reheat in a dry pan.