September 25, 2009

Mexican Night Weight Watcher Way

Mexican Food - I hear those two words and my mouth starts to water. One of the things I start to miss while watching my weight is mexican food. When I go out to eat at a restaurant, the food is covered in ooey, gooey, cheesy goodness. Which also equals high fat and calories.

I was so excited to see a couple of Mexican recipes in the new Comfort Classics cookbook from Weight Watchers. BBQ Turkey, Corn and Mango Quesadillas and Crunchy Bean-and-Cheese Nacho Cups; I decided to pair these two recipes together for a night of Mexican Fiesta. The mango added a fresh new taste that has now become one of my favorites.

BBQ Turkey, Corn and Mango Quesadillas

Prep-15 min * Cook-15 min * Serves 6

1 small red onion, halved and thinly sliced

1/2 cup fresh or thawed frozen corn kernels (I used canned)

6 oz thin-sliced deli turkey breast, cut into thin strips

2 T bbq sauce

3/4 cup shredded reduced-fat pepperjack

4 (8 inch) whole-wheat tortillas

1 mango, peeled, pitted and sliced

2 T chopped cilantro

Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the onion and cook, stirring occasionaly, until softened, 5 minutes. Stir in the corn and cook 2 minutes.

Place the turkey and bbq sauce in a medium bowl and toss to coat.

Sprinkle half of the cheese on 2 of the tortillas, then top evenly with all of the turkey mixture, onion mixture, mango, cilantro and the remaining half of the cheese. Top with the remaining 2 tortillas, lightly pressing down on each stack.

Wipe the skillet clean, spray with nonstick spray, and set over medium heat. Add one of the tortilla stacks and cook until lightly browned and heated through, 2-3 minutes on each side. Transfer the quesadilla to a cutting board and keep warm. Repeat with the remaining tortilla stack. Cut each quesadilla into 6 wedges.

3 Points * 5/5 rating

Crunchy Bean-and-Cheese Nacho Cups

Prep-25 min * Bake-10 min * Serves 10

1 plum tomato, seeded and finely chopped
1/4 cup salsa
3 T fat-free sour cream
1 T chopped fresh cilantro
1 tsp lime juice
1/4 tsp ground cumin
1 cup fat-free spicy refried beans (my store didn't have spicy beans so I used regular fat-free and added chili powder)
40 baked cup-shaped tortilla chips (I used Tostidos baked cups)
1 1/4 cups shredded reduced-fat Mexican cheese blend (I used Weight Watchers brand)

2 scallions, chopped (I omitted these since I didn't have any on hand)

Preheat oven to 400. Spray a large baking sheet with nonstick spray.

Stir together the tomato and the salsa in a small bowl. Stir together the sour cream, cilantro, lime juice and cumin in another bowl.

Place the beans in a microwavable bowl, cover with plastic wrap, and prick a few holes in the plastic. Microwave on high until hot, 2 minutes, stirring once halfway through cooking. Spoon about 1 teaspoon of the beans into each tortilla cup; sprinkle evenly with the cheese and scallions. (I used a cookie dough scooper to fill the cups - it made it very easy and less messy)

Place the tortilla cups on the baking sheet and bake until the cheese is melted, 5 minutes. Top each cup evenly with the tomato mixture, then with the sour cream mixture.

2 Points per serving (4 nacho cups) * 4.5/5 rating

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