Chicken quesadillas with creamy salsa

Total Time
12 min
6 min
6 min
Here is a 15-minute recipe for Tex-Mex quesadillas you won’t forget. Not typically considered for being “light” fare, this recipe proves you can make a few ingredient swaps without losing any of this dish’s beloved delicious flavor. Plus, this cheesy favorite utilizes several pantry items so it can be easily assembled whenever you’re in a pinch for dinner ideas. Mixing the sour cream and salsa together provide a creamy dipping sauce that’s sure to please. If you’d like a little more spice, use hot salsa or stir a little crushed red pepper into the chicken mixture for some more punch.


Fat free flour tortilla

4 large

Weight Watchers Reduced-fat Mexican style shredded cheese

1 cup(s), or Mexican cheese blend

Cooked boneless skinless chicken breast

1 cup(s), chopped, or shredded

Canned white corn

1 cup(s), drained

Roasted red peppers (packed in water)

1 cup(s), drained and cut in half


½ cup(s), fresh, chopped

Fat free sour cream

¼ cup(s)


¼ cup(s), fresh


  1. Preheat the oven to 450°F. Line a baking sheet with foil, then coat the foil with nonstick spray.
  2. Meanwhile, place a tortilla on a work surface. Top half the tortilla with 2 tablespoons of the cheese, 1⁄4 cup of the chicken, 1⁄4 cup of the corn, scant 1⁄4 cup of the roasted peppers, 1 tablespoon of the cilantro, then 2 tablespoons more cheese. Fold the top half of the tortilla over the filling to form a semicircle, lightly pressing the edges to seal. Repeat with the remaining ingredients making 4 quesadillas.
  3. Place the quesadillas on the baking sheet; lightly spray the quesadillas with nonstick spray. Bake until lightly browned, about 6 minutes.
  4. Meanwhile, combine the sour cream, salsa, and the remaining 1⁄4 cup cilantro in a small bowl. Serve with the quesadillas. Yields 1 quesadilla and 2 tablespoons salsa per serving.