• 8 oz. boneless, skinless chicken breasts chopped or shredded (I like to marinate the meat in my own marinade for added flavor – see recipe below which is not Weight Watcher’s)
• 1 tsp. fresh lime juice, or to taste
• 1/4 tsp. ground cumin
• 1/4 tsp. table salt
• 8 (6-inch) whole wheat tortillas
• 1/2 cup fat free black bean dip (I used Desert Pepper Trading Company spicy variety)
• 6 tbsp. low fat cheddar cheese, shredded (I used a Mexican 4-cheese blend)
• 2 scallions, diced
• jalapenos, chopped (I added this for extra flavor)
• cooking spray for the skillet
• fat-free salsa
• low fat sour cream

Combine the first four ingredients and marinate for a few hours –  I did it overnight with my recipe below.

Recipe by cookingwithauntjuju.com

• 1/4 cup lime and orange juice
• 2 tbsp. olive oil
• 1-2 cloves garlic
• 2-3 green onions, chopped
• 3/4 tsp. ground cumin
• 3/4 tsp. oregano
• salt and pepper to taste

Cook the chicken tenderloins on each side for a few minutes until the pink is gone.  Allow to cool and cut up or shred into small pieces.  Layer a couple  tbsp. of bean dip on the bottom tortilla, add some chicken, green onions and sprinkle with cheese.  Top with another tortilla.  Spray a nonstick skillet and cook the quesadillas a few minutes on each side; pat down with a spatula to help seal the edges.  Remove and cut into four wedges.

Recipe by cookingwithauntjuju.com