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Photo of Chicken and Cheese Quesadillas by WW

Chicken and Cheese Quesadillas

8
Point(s)
Total Time
22 min
Prep
12 min
Cook
10 min
Serves
4
Difficulty
Easy
A Mexican classic. Variations are endless: try Monterery Jack cheese and jalapeños, pico de gallo and black beans or shredded jicama and mango salsa.

Ingredients

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, chopped or shredded

Fresh lime juice

1 tbsp(s), or to taste

Cumin seeds

¼ tsp(s)

Table salt

¼ tsp(s)

Whole wheat tortilla(s)

8 medium, about 6-inches each

Fat-free black bean dip

½ cup(s), spicy-variety

Low-fat shredded cheddar cheese

½ cup(s), sharp-variety

Uncooked scallion(s)

2 medium, green parts only, diced

Fat free salsa

½ cup(s)

Olive oil cooking spray

4 spray(s)

Light sour cream

2 tsp(s)

Instructions

  1. In a small bowl, combine chicken, lime juice, cumin and salt; toss well to combine.
  2. Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of bean dip. Top each with about 1/3 cup of chicken and then sprinkle each with 2 tablespoons of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
  3. Coat a very large nonstick skillet with cooking spray; place over medium heat. Cook quesadillas in a single layer until golden brown on bottom, about 2 minutes. Flip quesadillas and press down on them with a spatula; cook until golden brown on second side, about 2 to 3 minutes more. Remove to a serving plate and cover to keep warm (or place in oven); repeat with remaining quesadillas.
  4. Slice each quesadilla into 4 pieces; serve with salsa and sour cream. Yields 1 quesadilla, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.

Notes

For even greater flavour, look for a low-fat seasoned Mexican cheese blend. If you want to make the chicken from scratch, marinate it in a mixture of lime juice, cumin and chipotle chili powder for 30 minutes before grilling or pan frying (with cooking spray); then shred with a fork.

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