Wednesday, March 7, 2012

Salsa Ranch Chicken and Black Bean Quesadillas

I don't make this often since it contains wheat, flour and carbs. This would be my one "bad" meal a week, but I still try to keep it healthy :).

This is one of my favorites, but is not low in carbs. I only have this every once in a while and this recipe was inspired by a Weight Watchers recipe.

What you will need:

4 Fresh Chicken Breast (diced)
8 Multi-Grain or 100% Whole Wheat Fat Free Tortillas
1 cup Black Bean Corn Salsa ( I like Kroger brand Private Selection)
4 tablespoons Philadelphia Reduced Fat Onion and Chive Cream Cheese
1/2 packet of Hidden Valley Dry Ranch Mix
1/4-1/2 of a red onion-diced
1/4 cup SteamFresh super sweet corn
1/4 cup black beans (any brand)
1 teaspoon Cumin
1/2 teaspoon salt
1/2 teaspoon pepper
3 cloves of fresh grated garlic


sprinkle of FAT FREE Kraft cheddar

Combined diced chicken, corn, black beans, onion, garlic, cumin, salt, pepper, salsa and ranch into frying pan. Cook all ingredients until chicken is fully cooked.

In the meantime spread the cream cheese onto each tortilla. Can usually make 3-4 quesadillas (using 6-8 tortillas).

Once mixture is cooked set aside.

In a separate pan place the tortilla into the pan on medium heat. Make sure you do not place the cream cheese side down. Scoop the mixture onto the quesadilla until fairly covered and sprinkle with cheese. Place the top portion of the tortilla (cream cheese side down this time) on top of the mixture and press firmly, especially sealing edges.

Let cook 2-3 minutes on each side, cut with a pizza cutter and serve. Enjoy!

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