Chicken and cheese quesadillas with black beans
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 boneless skinless chicken breast(s)
8 oz, chopped or shredded
Fresh lime juice
1 tsp, or to taste
8 medium, about 6-inches each
Fat-free black bean dip
½ cup(s), spicy-variety
Weight Watchers Reduced-fat Mexican style shredded cheese
6 Tbsp, sharp-variety
2 medium, green parts only, diced
Fat free salsa
Reduced fat sour cream
- 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.
For even greater flavor, 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.