CHICKEN AND CHEESE QUESADILLAS

By JoyceW-2

PointsPlus Value: 9

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

Ingredients

• 8 ounces cooked skinless, boneless chicken breast, chopped or shredded
• 1 teaspoon lime juice, or to taste
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 8 medium whole wheat tortillas, about 6 inches each
• 1/2 cup fat free black bean dip
• 6 tablespoons low-fat shredded Cheddar cheese, sharp
• 2 medium uncooked scallions, green parts only, diced
• 4 sprays cooking spray
• 1/2 cup salsa
• 2 tablespoons reduced-fat sour cream

Preparation

Step 1

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 goden 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 warm oven); repeat with remaining quesadillas.

Slice each quesadilla into 4 pieces; serve with salsa and sour cream.