Low Sodium Taco Bell Style Chicken Quesadilla

Bring the bold flavors of your favorite fast-food quesadilla home with this delicious and healthier *Low Sodium Taco Bell Style Chicken Quesadilla* recipe! Perfectly spiced chicken breast is seasoned with a medley of garlic, onion, smoked paprika, chili powder, and cumin, then nestled into warm, low-sodium flour tortillas. A creamy, tangy quesadilla sauce made with Greek yogurt, low-sodium mayo, and a hint of chipotle pepper adds an irresistible flavor punch. Finished with a generous sprinkle of reduced-sodium Mexican blend cheese, these golden-brown quesadillas are quick to make in under 40 minutes and offer a lighter take on a classic comfort food favorite. Perfect for weeknight dinners or satisfying snacks, this recipe delivers indulgent taste without the guilt, all while being mindful of your health.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces (6-8 oz each) Chicken breast
• 1 tablespoon Olive oil
• 1 teaspoon Garlic powder (no salt added)
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Chili powder (low sodium)
• 1 teaspoon Ground cumin
• 0.25 cup Plain Greek yogurt (unsalted)
• 2 tablespoons Mayonnaise (low sodium)
• 1 piece (finely chopped) Chipotle pepper in adobo sauce
• 0.5 teaspoon Garlic powder (for sauce)
• 1 cup Shredded reduced-sodium Mexican blend cheese
• 4 pieces Low sodium flour tortillas (10-inch)
• 2 tablespoons Unsalted butter

Directions

Step 1

Preheat your skillet or grill pan over medium-high heat.

Step 2

Rub the chicken breasts with olive oil, then season with garlic powder, onion powder, smoked paprika, chili powder, and ground cumin on both sides.

Step 3

Place the chicken on the skillet and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for 5 minutes before dicing into small pieces.

Step 4

In a small mixing bowl, combine the plain Greek yogurt, low sodium mayonnaise, finely chopped chipotle pepper in adobo sauce, and garlic powder to create the creamy quesadilla sauce. Mix well until smooth.

Step 5

Lay a flour tortilla flat on a clean surface. Spread 1-2 tablespoons of the creamy quesadilla sauce evenly over the entire tortilla.

Step 6

Sprinkle 1/4 cup of shredded reduced-sodium Mexican blend cheese over one half of the tortilla. Top the cheese with a generous layer of diced chicken.

Step 7

Fold the tortilla in half to form a semi-circle, pressing lightly to seal.

Step 8

Heat 1/2 tablespoon of unsalted butter in a large skillet over medium heat. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden brown and the cheese is melted.

Step 9

Repeat the process with the remaining tortillas, adding more butter to the skillet as needed.

Step 10

Cut each quesadilla into thirds or quarters and serve warm. Enjoy your Low Sodium Taco Bell Style Chicken Quesadilla!

Nutrition Facts

Serving size	(668.5g)

Amount per serving	% Daily Value*
Calories	1473.1

Total Fat 92.4g	0%
Saturated Fat 39.6g	0%
Polyunsaturated Fat 3.3g
Cholesterol 495.2mg	0%
Sodium 2152.1mg	0%
Total Carbohydrate 17.9g	0%
Dietary Fiber 3.6g	0%
Total Sugars 4.4g
Protein 142.3g	0%

Vitamin D 24IU	0%
Calcium 958.5mg	0%
Iron 5.7mg	0%
Potassium 1554.1mg	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: 56.5%

Protein: 38.7%

Carbs: 4.9%