My favorite way to make chicken quesadillas was inspired by a recipe I found in an old Good Housekeeping magazine a long while back. It’s a simple recipe that I tweaked just a little to make it just 5 WW FreeStyle SP per serving.
It’s simple, but smart.
The concept of a quesadilla really is an easy one: cheese and a tortilla, but something magic happens when you introduce a hint of lime juice to the chicken and avocado to the salsa.
I love these quesadillas for lots of reasons, but here are my top three:
- They are easy to make.
- They taste great.
- My kids are happy to eat them.
I really don’t have much more to say than that. Try them and you’ll see why we love them.
Here is what you need:
2 teaspoons canola oil
1 green onion, thinly sliced
1 pound skinless, boneless thin-sliced chicken breasts, cut into 1-inch cubes or strips
1 lime, juiced (about 2 tablespoons lime juice)
1/4 teaspoon salt
1/8 teaspoon pepper
4 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps or other 1 WW SP tortillas
1/2 cup reduced-fat shredded colby jack cheese
Cooking spray
1/2 avocado, peeled, seeded, and cut into 1/2 inch pieces
3/4 cup salsa
Here’s what you do:
Heat oil in a large skillet over medium heat. Add green onion and cook 1-2 minutes, stirring occasionally.
Add chicken, lime juice, salt and pepper to the green onion in the skillet. Mix and cook 6-8 minutes, or until the chicken is fully cooked. Drain chicken and transfer to a bowl.
Scoop 1/2 cup chicken and 2 tablespoons cheese over 1/2 of each quesadilla.
Fold over tortillas to make 4 quesadillas.
Spray the skillet you cooked the chicken in with cooking spray. Add quesadillas to the pan, one at a time. Cook quesadillas over medium heat approximately 3-4 minutes on each side, or until lightly browned on both sides and cheese is melted.
Once cooked, transfer the quesadillas to a cutting board. Using a pizza cutter, cut each one into 4 triangles to make them easier to eat.
Stir avocado into salsa and serve 1/3 cup salsa with each quesadilla.
Alisha’s tip to eating these quesadillas. Rather than dipping your quesadilla into the salad, scoop a little salsa onto each bite before you eat it so you can be sure to get a piece of avocado with each bite.
Makes 4 servings.
One serving is 1 quesadilla and 1/3 cup avocado salsa.
One quesadilla is 6 Green, 5 Blue, and 5 Purple points per serving.
Chicken Quesadillas with Avocado Salsa
Ingredients
- 2 teaspoons canola oil
- 1 green onion, thinly sliced
- 1 pound skinless boneless thin-sliced chicken breasts, cut into 1-inch cubes or strips
- 1 lime, juiced (about 2 tablespoons lime juice)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps or other 1 WW SP tortillas
- 1/2 cup reduced-fat shredded colby jack cheese
- Cooking spray
- 1/2 avocado, peeled, seeded, and cut into 1/2 inch pieces
- 3/4 cup salsa
Instructions
- Heat oil in a large skillet over medium heat. Add green onion and cook 1-2 minutes, stirring occasionally.
- Add chicken, lime juice, salt and pepper to the green onion in the skillet. Mix and cook 6-8 minutes, or until the chicken is fully cooked. Drain chicken and transfer to a bowl.
- Scoop 1/2 cup chicken and 2 tablespoons cheese over 1/2 of each quesadilla.
- Fold over tortillas to make 4 quesadillas.
- Spray the skillet you cooked the chicken in with cooking spray. Add quesadillas to the pan, one at a time. Cook quesadillas over medium heat approximately 3-4 minutes on each side, or until lightly browned on both sides and cheese is melted.
- Once cooked, transfer the quesadillas to a cutting board. Using a pizza cutter, cut each one into 4 triangles to make them easier to eat.
- Stir avocado into salsa and serve 1/3 cup salsa with each quesadilla.
- Alisha's tip for eating these quesadillas. Rather than dipping your quesadilla into the salad, scoop a little salsa onto each bite before you eat it so you can be sure to get a piece of avocado with each bite.
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