One serving provides approximately: 24 g protein, 23 g carbohydrates, 5 g fiber, 14 g fat (6 g saturated), 62 mg cholesterol, 33 mcg folate, 1.5 mg iron, 499 mg sodium
Place poblano pepper on foil under broiler until skin blisters and darkens, about five minutes. Seal in foil until cool enough to handle — about five minutes, remove skin, seeds and stem; dice.
Heat water in small skillet. Add kale and salt, stir until kale is wilted, remove from heat. Place ½ cup beans in a bowl; mash. Add remaining ½ cup beans, diced poblanos and kale; mix.
Divide bean mixture among tortillas, top with chicken and cheese. Fold each tortilla in half over filling and lightly coat with cooking spray (on both sides).
Heat skillet to medium heat. Add two quesadillas; cook until lightly browned on each side (about two minutes per side.) Repeat with remaining quesadillas. Cut each quesadilla into three pieces.
For more information, guides, and resources, checkout our Baking Tips Here, or click on a guide link below:
