Chicken and Cheese Quesadillas
- Total Time
A Mexican classic with endless variations: try Monterey Jack cheese and jalapenos, pico de gallo and black beans or shredded jicama and mango salsa.
cooked skinless boneless chicken breast(s)8 oz, chopped or shredded
fresh lime juice1 tsp, or to taste
ground cumin¼ tsp
table salt¼ tsp
whole wheat tortilla(s)8 medium, about 6-inches each
fat-free black bean dip½ cup(s), spicy-variety
WeightWatchers Reduced Fat Mexican style blend shredded cheese6 Tbsp, sharp-variety
uncooked scallion(s)2 medium, green parts only, diced
cooking spray4 spray(s)
fat free salsa½ cup(s)
reduced-fat sour cream2 Tbsp
- In a small bowl, combine chicken, lime juice, cumin and salt; toss well to combine.
- 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 1 1/2 tablespoons of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
- 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 a warm oven); repeat with remaining quesadillas.
- Slice each quesadilla into 4 pieces; serve with salsa and sour cream. Yields 1 quesadilla, 2 tablespoons of salsa and 1 teaspoon of sour cream per serving.