Hey, friends! Sorry for my absence the past few days. I have been battling a cold and a bit of a blog funk (do you bloggers out there ever hit a writer’s roadblock at times?) since Friday, but I’m feeling a lot better all around today. Good enough, in fact, to make a delicious, Mexican dinner — chicken, black bean and veggie quesadillas. You don’t really need a recipe for these, which I like, because the ingredient possibilities are pretty much whatever is your heart’s (or stomach’s) content. Quesadillas were one of my favorite dinners to make when I was on Weight Watchers, because if you watch your portions and use the right tortillas, they can be relatively low in points (but still really good!)
Here’s the ingredients the husband and I used for tonight’s batch:
Black beans, drained
Cilantro, onion and zucchini
Baby Bella mushrooms
Pan-seared organic chicken tenders, cut into chunks
Two whole-wheat tortillas (you can use one and fold it over to save calories if you like)
We assembled everything on one tortilla and sprinkled the top with cheese.
Put second tortilla on top (or fold over if you are using one tortilla)
Put in a 350 degree oven on a baking sheet for about 10-15 minutes, or until cheese is melted. We switched it over to broil for an additional 3-5 minutes to get the top nice and crisp.
Cut into squares and enjoy with whatever toppings you like. I used a drizzle of ranch sour cream sauce, a few extra sprigs of cilantro and a big helping of fresh salsa — delicioso!
I did, however, make two mistakes. 1. I forgot to spray the baking sheet, so it was a little hard to get off the pan. 2. We didn’t flip the quesadillas over to broil, so the bottom was a little less crispy than the top. But they were still wonderful and filling! I loved the zucchini in this — definitely making a comeback. The entire dish (with two tortillas) was right around 400 calories, which isn’t too shabby for a nutritious, complete dinner.
I’ve decided that this is going to be my last official “Meg Makes It On Monday” for awhile. I’m still going to share recipes and meal ideas as I get them, just not on the same day every week. I would still love recipe ideas from all you budding chefs out there, so if you would like yours featured on my blog, please e-mail me at twopounds2@yahoo.com.
Question for the readers: What are your favorite quesadilla ingredients?
In baby news…
I’ll leave you tonight with a picture JD took of me on Friday. Someone is definitely starting to show! 
Night, night!
Oh how cute your bump is! Can’t wait to see it in person next week! Loves ya!
Awww, HOW cute is your little bump!!
Re: quesadillas – I love using shrimp too with peppers, onions, mushrooms, cilantro (this makes every quesadilla super yummy!)
Sometimes I like to add corn to my chicken as well. I love the zucchini idea though! I’ll definitely be adding that to my list.
I usually dip them in FF sour cream or greek yogurt.
you (and Bump) are just adorable. As far as Mexican Food, one word, guacamole. YUM.
Thank you, ladies! And your quesadilla fillings sound so good! Becca, I definitely would have put avocado on mine if they weren’t so expensive right now! Hopefully, they’ll get cheaper closer to summer. Jenn, love shrimp!