Hungry Girl Club Quesadilla

READY IN: 10mins
Recipe by CaliforniaJan

So tasty but so easy on the calories and fat. This is 8 Weight Watchers points plus and so worth it! This is good for lunch or a quick dinner.

Top Review by diner524

Last weekend, for the games, I made a bunch of Mexican type of appetizers for my DS, his girlfriend Kristin and myself. My son is not a fan of anything with avocado, so Kristin and I split this quesadilla. I made my own ranch with the "Hidden Valley Ranch" mix you can buy. I don't use or keep turkey bacon, so I used regular in this recipe. For the chicken, I grilled it using the recipe I posted for recipe#220870, but just the olive oil and spice mixture. We both just joined WW's online and this will be a repeat for me for lunch. Thanks so much for sharing the recipe. Made for Photo Tag Game.

Ingredients Nutrition

  • 14 cup onion, chopped
  • 14 cup bell pepper, chopped
  • 2 teaspoons fat free ranch dressing
  • 18 teaspoon hot sauce
  • 12 ounce avocado, mashed (about 1 tbsp.)
  • 1 dash each chili powder, ground cumin, and garlic powder
  • 1 medium-large high-fiber flour tortilla (with 110 calories or less, like the kind by La Tortilla Factory)
  • 14 cup fat-free cheddar cheese, shredded
  • 2 ounces chicken breasts, cooked and chopped
  • 2 slices turkey bacon, cooked crisp
  • Optional

  • nonfat sour cream, salsa


  1. Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove from skillet and set aside.
  2. In a small bowl, mix ranch dressing with hot sauce. In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.
  3. Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.
  4. If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
  5. Slice into wedges, and if you like, serve or top with sour cream and salsa!

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