Photo of Chicken and cheese quesadillas with black beans by WW

Chicken and cheese quesadillas with black beans

Total Time
25 min
15 min
10 min
A Mexican classic with endless variations: try Monterey Jack cheese and jalapenos, pico de gallo and black beans or shredded jicama and mango salsa. For even greater flavor, look for a low-fat seasoned Mexican cheese blend


Cooked boneless skinless chicken breast

8 oz, chopped or shredded

Fresh lime juice

1 tsp, or to taste

Ground cumin

¼ tsp

Table salt

¼ tsp

Whole-wheat tortilla

8 tortilla(s), medium, about 6-inches each

Fat-free black bean dip

½ cup(s), spicy-variety

Shredded reduced fat Mexican-style cheese

6 Tbsp


2 medium, green parts only, diced

Cooking spray

4 spray(s)


½ cup(s)

Reduced fat sour cream

2 Tbsp


  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 1 1/2 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 a warm oven); repeat with remaining quesadillas.
  4. Slice each quesadilla into 4 pieces; serve with salsa and sour cream.
  5. Yields 1 quesadilla, 2 tablespoons of salsa and 1 teaspoon of sour cream per serving.


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.