Chicken & Veggie Quesadillas

So I participate on a message board and this morning one of my good friends, Jackie, said she threw together a great dinner last night of left over chicken, peppers and onions in a quesadilla and I thought to myself "hmmm I have left over chicken I need to eat, peppers, onions, beans, cheese and tortilla wraps...I think I know what I'm having for dinner tonight!" Well Jackie... THANK YOU. This was a wonderfully filling, healthy, delicious, I can't wait to have it again, dinner. OH and one of the best parts? This whole meal, start to finish took me less than 15 minutes.



Chicken & Veggie Quesadillas: serves 2-3

100g Cooked Chicken - Thinly Sliced
1 Small Bell Pepper - Thinly Sliced
1 Small Onion - Thinly Sliced
1/2C Black Beans (canned) - Drained/Rinsed
1/2C Salsa
2tsp Taco Seasoning
2tsp Olive Oil
2oz Shredded Cheddar Cheese
2 Burrito Sized Tortillas

In a saute pan heat the olive oil over medium heat and add the pepper and onions and cook for 5-6 minutes until tender. Add in the chicken with the salsa, beans and taco seasoning and stir to distribute and heat through. Remove from the heat. In a large dry pan over medium lay 1 tortilla flat and sprinkle all of the cheese over it then top with the chicken and veggies and lay the other tortilla on top of the filling. Cook for 4-5 minutes until the cheese is melted. Now for the fun part... time to flip! I like to take a dinner plate and place it on top of the tortilla and then flip the pan over while holding onto the plate. This helps keep all the filling in and now the cooked side is up. Simply slide the quesadilla back into the pan and cook the bottom for another 4-5 minutes. Remove from the pan, slice and enjoy. I added a little sour cream on the side, but you could also have more salsa or guacamole, or eat plain which is just delicious too!

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WW: 7 Points Plus / serving @ 3 servings
11 Points Plus / serving @ 2 servings