Chicken and cheese quesadillas with black beans
8
Points®
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 boneless skinless 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
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
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.
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