1      pound         skinless boneless chicken breasts -- cooked
   1      cup           green bell peppers -- sliced
   1      cup           red onion -- sliced
   1      teaspoon      chili powder
   1      teaspoon      olive oil
   8                    flour tortillas
   2      cups          black beans, cooked
   1 1/2  cups          shredded lowfat cheddar cheese -- or Jack
                        salsa -- optional
                        nonfat sour cream -- optional
                        cilantro -- optional
Heat oven to 375F. Cut chicken into 1/2-inch slices.
		In a nonstick skillet over medium heat, saute peppers,
	onions and chili powder in hot oil until vegetables are slightly
	softened, about 3 minutes. Remove from heat.
		  Place 4 tortillas on a large baking sheet. Evenly spread
	 beans over tortillas. Top with pepper mixture, chicken and cheese.
	 Top each with remaining tortillas and press down lightly.
		Bake until heated through and cheese is melted, about 15
	minutes. Cut each quesadilla into quarters and serve with salsa,
	sour cream and cilantro.
Per 1/2 quesadilla
341 calories, 9.1 g fat (24%)
56 mg cholesterol, 450 mg sodium, 4.2 g dietary fiber
Variation
^ Substitute chili beans for black ones, and use 1/2 cup each of green and
red bell peppers instead of all green.
(c) 1996 Rodale Press Prevention's (Quarterly) Guide to Low-Fat, High
Flavor Cooking. [mc-recipe: patH 23 Sep 96]