Nutrition per serving may change if servings are adjusted.
1 cup chopped cooked chicken breast
1 cup low-sodium black beans, rinsed
2 teaspoons chili powder
¼ cup chopped cilantro
1 cup shredded Mexican cheese blend
4 8-inch whole-wheat flour tortillas
1 ripe avocado
2 tablespoons lime juice
½ teaspoon garlic powder
¼ teaspoon salt
Combine chicken, black beans, chili powder and cilantro in a medium bowl.
Tear off four 12-inch pieces of foil. Place a tortilla on a piece of foil and evenly spread ½ cup chicken mixture and ¼ cup cheese over half of the tortilla. Fold the tortilla in half, then wrap in the foil. Repeat with the remaining foil, tortillas, chicken mixture and cheese.
Mash avocado, lime juice, garlic powder and salt in a small bowl until chunky-smooth. Transfer to small container with a tight-fitting lid. Before closing the lid, press a small piece of plastic wrap on the surface of the guacamole to prevent browning. Close the container.
Prepare a campfire and let it burn down to the coals. Cook the foil-wrapped quesadillas 4 to 6 inches above the coals, turning once, until hot, 5 to 10 minutes. Open carefully. Stir the guacamole and serve with the quesadillas.
To make ahead: Store the assembled and wrapped quesadillas and the guacamole in a refrigerator or cold cooler for up to one day.
Serving size: 1 quesadilla with 3 tablespoons guacamole
460 calories;19 g fat(7 g sat); 9 g fiber; 41 g carbohydrates; 30 g protein; 79 mcg folate; 69 mg cholesterol; 6 g sugars; 0 g added sugars; 740 IU vitamin A; 9 mg vitamin C; 325 mg calcium; 4 mg iron; 705 mg sodium; 594 mg potassium