Low Fat Chicken Quesadillas

Savor a guilt-free Tex-Mex classic with these Low Fat Chicken Quesadillas, a flavorful and wholesome recipe perfect for a quick and healthy meal. Made with tender strips of marinated chicken breast, sautéed red bell peppers, and onions, these quesadillas are nestled between hearty whole wheat tortillas and melty low-fat cheddar cheese. A zesty hint of lime and earthy cumin infuse every bite with bold, vibrant flavor, while fresh cilantro provides a refreshing finish. Ready in just 45 minutes, this lighter take on quesadillas is pan-seared to golden perfection using minimal oil, keeping it low in fat without compromising on taste. Ideal for busy weeknights or a crowd-pleasing appetizer, serve these quesadillas with a side of salsa or low-fat sour cream for a delightful twist on a classic favorite.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces Boneless, skinless chicken breast
• 4 large Whole wheat tortillas
• 1 cup Low-fat cheddar cheese, shredded
• 1 medium Red bell pepper, thinly sliced
• 0.5 medium Yellow onion, thinly sliced
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Olive oil
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Fresh lime juice
• 0 Cooking spray

Directions

Step 1

Begin by preparing the chicken. Slice the chicken breast into thin strips approximately 1/4 inch thick.

Step 2

In a bowl, combine the olive oil, ground cumin, garlic powder, salt, black pepper, and fresh lime juice. Add the chicken strips and toss to coat evenly.

Step 3

Preheat a non-stick skillet over medium heat. Spray lightly with cooking spray.

Step 4

Add the marinated chicken strips to the skillet and cook for about 5-7 minutes or until fully cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the sliced red bell pepper and onion. Cook for about 5 minutes or until softened, stirring occasionally. Remove from the skillet and set aside.

Step 6

Lay out the whole wheat tortillas on a flat surface. Evenly distribute the shredded low-fat cheddar cheese on one half of each tortilla.

Step 7

Place the cooked chicken and sautéed vegetables over the cheese, followed by a sprinkle of chopped cilantro.

Step 8

Fold each tortilla in half, covering the filling.

Step 9

Clean the skillet, return it to medium heat, and spray lightly with cooking spray.

Step 10

Place each folded quesadilla onto the skillet and cook for about 3 minutes on each side or until the tortillas are golden brown and the cheese has melted.

Step 11

Once cooked, transfer the quesadillas to a cutting board and let them cool for a minute. Slice each quesadilla into wedges.

Step 12

Serve warm, optionally garnished with additional cilantro or a side of salsa or low-fat sour cream.

Nutrition Facts

Serving size	(894.6g)

Amount per serving	% Daily Value*
Calories	1658.1

Total Fat 49.5g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 329.2mg	0%
Sodium 4326.1mg	0%
Total Carbohydrate 118.3g	0%
Dietary Fiber 16.8g	0%
Total Sugars 12.9g
Protein 180.4g	0%

Vitamin D 17.0IU	0%
Calcium 1053.4mg	0%
Iron 12.3mg	0%
Potassium 1951.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.2%

Protein: 44.0%

Carbs: 28.8%