Monday, November 16, 2009

Chicken Quesadillas with Corn Salad


Daniel has a dinner meeting tonight so I thought I would do lunch for us to eat as a family!  This was a super easy lunch!!  We all felt like we had gone to a restaurant for lunch!!  And we got full but have nothing to feel guilty about!

Ingredients for Quesadillas

  • 2 chicken breasts cooked and diced
  • 3/4 cup thick-and-chunky salsa
  • 1/2 cup cheddar cheese, Shredded
  • 8 (8-inch) flour tortillas

Ingredients for corn Salad

  • 1 cup thawed frozen corn kernals
  • 1 green bell pepper, seeded and diced
  • 1 roma tomato, seeded and diced
  • 2 tsp balsamic vinegar
  • 1/4 tsp salt
  • optional: 2 tbsp chopped fresh cilantro


  1. In a medium bowl, combine the salad ingredients; set aside.
  2. Mix chicken and the salsa in a bowl.  Divide the chicken mixture among 4 of the tortillas.  Sprinkle with the cheese; top with the remaining 4 tortillas
  3. Spray a large nonstick skillet with nonstick cooking spray.  Cook the quesadillas until lightly browned, about 3 minutes on each side; turn carefully with a wide spatula.
  4. Cut the quesadillas into quarters and arrange on plate.  Top with the corn salad and a dollop of fat free sour cream.
    WW POINTS per serving: 8

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