Weight Watchers Recipes




  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 whole wheat tortillas
  • 1 cup reduced-fat shredded Mexican cheese blend
  • 1/2 cup salsa (optional)
  • Cooking spray or olive oil spray


  1. Begin by seasoning the thinly sliced chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Allow the flavors to meld by marinating the chicken for at least 15 minutes.
  2. Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or olive oil spray.
  3. Add the seasoned chicken slices to the skillet and cook until they are cooked through and golden brown, approximately 6-8 minutes per side. Ensure thorough cooking to guarantee food safety.
  4. Once the chicken is cooked, transfer it to a cutting board and slice it into thin strips.
  5. Wipe the skillet clean and return it to medium heat. Place one whole wheat tortilla in the skillet and sprinkle half of the shredded cheese evenly over the tortilla.
  6. Arrange half of the sliced chicken on one half of the tortilla, leaving a small border around the edges.
  7. Fold the tortilla over the chicken and cheese to create a half-moon shape. Press down gently with a spatula to seal the quesadilla.
  8. Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
  9. Repeat the process with the remaining tortillas, chicken, and cheese until all quesadillas are assembled and cooked.
  10. Once cooked, transfer the quesadillas to a cutting board and slice them into wedges.
  11. Serve hot with salsa on the side for an extra burst of flavor, if desired.

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