Chicken and Cheese Quesadillas

10
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

WeightWatchers 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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