Quirky Quesadillas

By Lauren A. from Normandy High School, St. Louis, MO.


This entrée is a student favorite!  Whole wheat tortillas are filled with grilled chicken, melted cheese, bright bell peppers and pinto beans. Topped with salsa and chipotle sour cream, these flavorful quesadillas will have your students asking for seconds!

Nutrition Facts

Serving size: 1 tortilla, cut into 3 wedges

From Fat20%
From Saturated Fat8%
From Sugar6%


Ingredient 6 servings 50 servings
Dry pinto beans3/4 cup6 1/4 cup
Fresh onion, small dice6 tbsp3 cups
Chili powder3/4 tbsp6 1/4 tbsp
Ground cumin1 tbsp7 3/4 tbsp
Cayenne pepper1 tbsp7 3/4 tbsp
Pre-cooked diced chicken, frozen12 oz6 lbs, 4 oz
Bell Pepper - any color1-1 1/2 each8 each
Whole wheat tortilla, 6 inch6 each50 each
Fat free sour cream6 tbsp3 1/4 cup
Chipolte seasoning1 tsp2 tbsp
Reduced fat shredded cheddar cheese3 oz25 oz
Salsa3/4 cup6 1/4 cup

  1. Fill a medium pot halfway with water and place on high heat to boil. When the water starts to boil, add dry pinto beans and cook until tender. Mash the beans while still hot (for best results).

  2. Steam the onions until soft.

  3. In another pot, place mashed beans, onions, chili powder, cumin, and cayenne pepper over low heat. Cook until well mixed and hot. Set aside.

  4. Preheat oven to 350 degrees. On a full sheet pan, break chicken up and bake 15 minutes. Steam or microwave pepper until tender.

  5. In a small/medium size bowl, mix sour cream and chipotle seasoning and set aside.

  6. On another full sheet pan, place the whole wheat tortillas. Fill each tortilla with the following:

1/4 cup pinto bean mixture 2 oz chicken 3-4 strips of pepper 1/2 oz of cheese

  1. Fold each whole wheat tortilla in half.

  2. Bake in the oven until cheese is melted.

  3. Cut each tortilla in 3 wedges and serve warm.

  4. Top with chipotle sour cream and salsa.