Chicken and Cheese Quesadillas

PointsPlus Value: 9

Ingredients

8 oz  cooked skinless, boneless chicken breast(s), chopped or shredded

1 tsp  fresh lime juice, or to taste

1/4 tsp  ground cumin

1/4 tsp  table salt

8 medium  whole wheat tortilla(s), about 6-inches each

1/2 cup(s)  fat-free black bean dip, spicy-variety

6 Tbsp  low-fat shredded Cheddar cheese, sharp-variety

2 medium  uncooked scallion(s), green parts only, diced

4 spray(s)  cooking spray

1/2 cup(s)  fat free salsa

2 Tbsp  reduced-fat sour cream

Instructions

• 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 tablespoon 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 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 oven); repeat with remaining quesadillas.
• 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.