Chicken and Cheese Quesadillas
8
Points®
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
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
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 scallions
2 medium, green parts only, diced
Fat free salsa
½ cup(s)
Olive oil cooking spray
4 spray(s)
Light sour cream
4 tbsp(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.
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