Directions:
- In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
- Spoon about 1/2 cup chicken mixture over half of each tortilla; top with pimientos, onion, cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadilla in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Yield: 3-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 902.86 Kcal (3780 kJ) | ||
| Calories from fat | 473.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.61g | 81% | |
|---|---|---|---|
| Cholesterol | 85.92mg | 29% | |
| Sodium | 1679.64mg | 70% | |
| Potassium | 846.24mg | 18% | |
| Total Carbs | 71.78g | 24% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 6.61g | 26% | |
| Protein | 38.25g | 76% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.4mg | 30% | |
| Calcium | 214mg | 21% | |
| Amount Per 100 g | |||
| Calories | 222.36 Kcal (931 kJ) | ||
| Calories from fat | 116.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.96g | 81% | |
|---|---|---|---|
| Cholesterol | 21.16mg | 29% | |
| Sodium | 413.68mg | 70% | |
| Potassium | 208.42mg | 18% | |
| Total Carbs | 17.68g | 24% | |
| Sugars | 0.52g | 8% | |
| Dietary Fiber | 1.63g | 26% | |
| Protein | 9.42g | 76% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 1.3mg | 30% | |
| Calcium | 52.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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