Chicken Quesadillas Low Fat
Satisfy your cravings without straying from your health goals with these flavorful low-fat chicken quesadillas! Packed with seasoned strips of lean chicken breast, a medley of fresh vegetables like red bell peppers and green onions, and a gooey reduced-fat Mexican cheese blend, this recipe transforms a classic comfort food into a wholesome, guilt-free treat. The whole wheat tortillas provide a fiber-rich base, while a garnish of creamy nonfat Greek yogurt and zesty salsa adds the perfect finishing touch. With just 30 minutes from prep to plate, these crispy, golden quesadillas are a quick and easy solution for a family-friendly meal or a satisfying snack. Perfectly balanced, protein-packed, and bursting with Tex-Mex flavor, this dish is a must-try for anyone seeking a light yet indulgent option!
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Recipe Information
Ingredients
- 2 pieces (about 8 oz total) Boneless, skinless chicken breast
- 1 tablespoon Low-sodium taco seasoning
- Olive oil cooking spray
- 4 pieces Whole wheat tortillas (8-inch)
- 1 cup Reduced-fat shredded Mexican cheese blend
- 0.5 cup Red bell pepper, diced
- 0.25 cup Green onions, sliced
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Greek yogurt (nonfat, for garnish)
- 0.5 cup Salsa (for garnish)
Instructions
Preheat a non-stick skillet over medium heat.
Slice the chicken breasts into thin strips. Season with taco seasoning, making sure the chicken strips are well coated.
Lightly coat the skillet with olive oil cooking spray. Add the chicken strips and cook for 6-8 minutes, stirring occasionally, until fully cooked and no longer pink in the center. Remove from heat and set aside.
Wipe the skillet clean and place it back on medium heat.
Place one tortilla on a flat surface and sprinkle 1/4 cup of shredded cheese over half of the tortilla.
Top the cheese with an even layer of cooked chicken, diced red bell pepper, green onions, and chopped cilantro. Sprinkle an additional tablespoon of cheese on top.
Fold the tortilla in half to cover the filling.
Spray the skillet lightly with cooking spray and place the folded tortilla in the skillet. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
Repeat with the remaining tortillas and filling ingredients.
Once all the quesadillas are cooked, slice each one into thirds and serve warm.
Garnish with nonfat Greek yogurt and salsa for dipping.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 16.2 g | ||
| Protein | 202.9 g | 406% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1207 mg | 93% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2424 mg | 52% | |
*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.
