I could eat quesadillas everyday if I had to.

I remember when I was a kid one day we had to do an ice breaker and we were supposed to answer things about ourselves so everyone could get to know us better. We answered questions like, “If you could live anywhere where would you want to live?” and “If you had to choose between blind or deaf which would you choose?” Those questions seemed easy to me. The hard question was this one: “If you could only eat one food the rest of your life what would you eat?” I thought, “WHAT!? One food!? What kind of a game is this!?”

TACO BELL! (shhh..that’s the answer)

Instead of answering the question, because I really could not answer it, I said I would want a Taco Bell in my backyard so I could eat it everyday.  When that answer didn’t fly I decided I would just eat Mexican pizzas from Taco Bell the rest of my life. Even to this day the thought of eating a Mexican pizza everyday makes me feel all giddy inside. 🙂 I posted how to make your own Mexican Pizza a few months ago when I did a week’s worth of Copy Cat Restaurant recipes. What I found by making my own was this: 1. It didn’t really save money. 2. It still didn’t taste like Taco Bells. The only real advantage I could see to making your own is that you know what food you are eating because let’s face it; we really do not know for sure what the secret ingredient is in that food that makes it taste so darn good!

Since I am a wise and mature adult now (wink, wink) I do try to find healthier ways to still eat Mexican food on a regular basis… one way of doing that is by having like ten variations of quesadillas to work with. This particular one is a new recipe for me. It takes the food I love and finds a way to make it just 8 WW Points+ per serving. I hope you like it.

For all of my fellow Mexican food lovers out there I will be creating a separate post this week that includes some of my favorite Mexican recipes from our site, so stay tuned!

Here is what you need:

For the corn salsa:

1 cup thawed frozen corn kernels
1/2 green bell pepper, seeded and diced
1/2 tomato, seeded and diced
2 Tbsp. chopped fresh cilantro
2 tsp. balsamic vinegar
1/4 tsp. salt

For the quesadillas:

1 1/2 cups diced cooked chicken breast
1 cup shredded iceberg lettuce
1/2 cup thick-and-chunky salsa
6 (8-inch) flour tortillas
1/3 cup shredded sharp cheddar cheese

Here is what you do:

1. In a medium, combine the salad ingredients; set aside.

2. To prepare the quesadillas, in another medium bowl, combine the chicken, lettuce, and salsa; divide among 3 of the tortillas.

Sprinkle with the cheese; top with the 3 remaining tortillas.

3. Spray a large nonstick skillet with nonstick cooking spray. One at a time, cook the quesadillas until lightly browned, 3 minutes on each side; turn carefully with wide spatula.

4. Cut the quesadillas into quarters; arrange 3 quarters on each of 4 plates. Serve with salad on the side.

This recipe comes from the Weight Watchers® New Complete Cookbook: Momentum Program Edition.