Low Fat Chipotle Chicken Quesadilla

Indulge in the smoky, zesty flavors of this Low Fat Chipotle Chicken Quesadilla, a healthier twist on a Tex-Mex classic. Tender shredded chicken is infused with a homemade chipotle marinade of fiery chipotle peppers, garlic, lime juice, and warm spices, delivering a bold, smoky kick in every bite. Nestled inside toasty whole wheat tortillas, the chicken is paired with sautéed red bell peppers, sweet red onions, and melted low-fat cheddar cheese for the perfect balance of flavor and texture. This quick and easy recipe, ready in just 40 minutes, is ideal for a light yet satisfying lunch or dinner. Garnish with fresh cilantro and serve with salsa or low-fat sour cream for a crowd-pleasing dish that's big on taste and light on calories. Perfect for anyone seeking a healthy quesadilla recipe that doesn’t skimp on flavor!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Boneless skinless chicken breast
• 2 peppers Chipotle peppers in adobo sauce
• 2 cloves Fresh garlic
• 2 tablespoons Lime juice
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 cup Low-fat cheddar cheese
• 4 pieces Whole wheat tortillas
• 0 Olive oil spray
• 0.5 medium Red onion
• 0.5 Red bell pepper
• 0.25 cup Chopped fresh cilantro
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by placing the boneless skinless chicken breast in a small pot and cover with water. Bring to a boil over medium-high heat, then reduce to simmer and cook for 10-12 minutes until fully cooked through. Once cooked, remove from heat, drain, and allow to cool slightly before shredding with two forks.

Step 2

In a blender or food processor, combine the chipotle peppers in adobo sauce, fresh garlic cloves, lime juice, cumin powder, and paprika. Blend until smooth to create a chipotle marinade.

Step 3

Pour the marinade over the shredded chicken, tossing well to ensure all pieces are coated. Let it marinate while you prepare the vegetables.

Step 4

Thinly slice the red onion and red bell pepper.

Step 5

Preheat a large non-stick skillet over medium heat and lightly coat with olive oil spray.

Step 6

Add the sliced red onion and red bell pepper to the skillet. Sauté for about 5 minutes, stirring occasionally, until they begin to soften.

Step 7

Remove the vegetables from the skillet and set aside.

Step 8

Place a whole wheat tortilla on the skillet and sprinkle a quarter of the low-fat cheddar cheese on one half of the tortilla.

Step 9

Add a quarter of the marinated chicken, a quarter of the sautéed vegetables, and a sprinkle of chopped fresh cilantro on top of the cheese.

Step 10

Fold the tortilla in half, pressing gently, and cook for about 3-4 minutes on each side until the cheese melts and the tortilla is golden brown.

Step 11

Remove from the skillet and cut into three wedges. Repeat the process with the remaining tortillas.

Step 12

Serve immediately with your choice of salsa or low-fat sour cream on the side, if desired.

Nutrition Facts

Serving size	(949.9g)

Amount per serving	% Daily Value*
Calories	1393.1

Total Fat 33.8g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 304.1mg	0%
Sodium 3677.9mg	0%
Total Carbohydrate 125.1g	0%
Dietary Fiber 18.5g	0%
Total Sugars 11.3g
Protein 145.6g	0%

Vitamin D 0IU	0%
Calcium 1160.1mg	0%
Iron 12.8mg	0%
Potassium 2219.6mg	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: 21.9%

Protein: 42.0%

Carbs: 36.1%