- Preheat oven to 450 degrees.
- Lay 4 high-fiber tortillas of a flat surface.
- Top each tortilla with 4 ounces of sliced chicken, 1 ounce of shredded pepperjack cheese, 2 ounces of dried apricots, 3 1/2 ounces of black beans, and 1/2 tablespoon of cilantro.
- Top the four tortillas with the other tortillas, and spinkle each with 2 ounces of mozzarella cheese.
- Heat each tortilla in a non-stick pan over medium-high heat, and brown each side.
- Place the quesadillas on a tinfoil-lined baking sheet, and bake for 5 minutes.
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Pepperjack Chicken Quesadillas
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