These chicken quesadillas are a meal in one! Loaded with chicken and veggies and very filling (I couldn’t finish mine). I made these for dinner with my leftover avocado mango salsa but these are also great for lunch or you can even serve them as appetizers.
Servings: 4 • Serving Size: 1 quesadilla • Old Points: 7.75 pts • Points+: 10 pts
Calories: 386.9 • Fat: 18.6 g • Carb: 31.6 g • Fiber: 16.3 g • Protein: 37.7 g
16 oz skinless chicken breast, fat trimmed
salt and fresh pepper
1/2 small onion, cut into strips
1 bell pepper (red or green) cut into strips
1 clove garlic, minced
1 tbsp oil
1-1/3 cup Weight Watchers Mexican blend shredded cheese
1 cup avocado-mango salsa
8 low carb whole wheat flour tortillas, La Tortilla Factory or Mama Lupe’s low carb tortillas
Slice chicken breast in half so you have 4 cutlets. Season chicken generously with salt, pepper, cumin, oregano and garlic powder.
Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides. Remove from heat and cut chicken into strips, set aside. To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper. Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.