Photo of Chicken and cheese quesadillas with black beans by WW

Chicken and cheese quesadillas with black beans

12
10
10
Smartpoints value per serving
Total Time
22 min
Prep
12 min
Cook
10 min
Serves
4
Difficulty
Easy
A Mexican classic with endless variations: try Monterey Jack cheese and jalapenos, pico de gallo and black beans or shredded jicama and mango salsa.

Ingredients

cooked skinless boneless chicken breast(s)

8 oz, chopped or shredded

fresh lime juice

1 tsp, or to taste

ground cumin

¼ tsp

table salt

¼ tsp

whole wheat tortilla(s)

8 medium, about 6-inches each

fat-free black bean dip

½ cup(s), spicy-variety

Weight Watchers Reduced Fat Mexican style blend shredded cheese

6 Tbsp, sharp-variety

uncooked scallion(s)

2 medium, green parts only, diced

cooking spray

4 spray(s)

fat free salsa

½ cup(s)

reduced-fat sour cream

2 Tbsp

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 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. Yields 1 quesadilla, 2 tablespoons of salsa and 1 teaspoon of sour cream per serving.

Notes

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.

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