Low Fat Chicken Cheese Quesadilla
Elevate your quesadilla game with our delicious and guilt-free Low Fat Chicken Cheese Quesadilla recipe! Packed with lean, seasoned chicken breast, vibrant bell peppers, and red onions, this healthy twist on a classic favorite uses whole wheat tortillas and reduced-fat cheddar cheese to keep it light yet satisfying. Fresh cilantro adds a burst of flavor, while low-fat sour cream and salsa serve as the perfect accompaniments for dipping. Quick to prepare in just 30 minutes, this recipe is ideal for busy weeknights or casual gatherings. With its combination of wholesome ingredients and bold flavors, it’s a crowd-pleasing, heart-healthy option you'll want to make again and again! Perfect for fans of low-fat, protein-packed meals, this quesadilla ensures you never compromise on taste.
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Recipe Information
Ingredients
- 1 piece (approximately 8 ounces) Boneless, skinless chicken breast
- as needed Olive oil cooking spray
- 1 tablespoon Low sodium taco seasoning
- 4 8-inch size Whole wheat tortillas
- 1 cup, shredded Reduced-fat cheddar cheese
- 0.5 medium, thinly sliced Green bell pepper
- 0.5 medium, thinly sliced Red onion
- 0.25 cup, chopped Fresh cilantro
- 0.5 cup Low-fat sour cream
- 0.5 cup Salsa
Instructions
Begin by preheating a non-stick skillet over medium-high heat. Lightly spray the skillet with olive oil cooking spray.
Place the chicken breast in the skillet and sprinkle with the low sodium taco seasoning.
Cook the chicken breast for about 5-6 minutes on each side, or until completely cooked through with no pink in the center. The internal temperature should reach 165°F (74°C).
Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then chop it into small, bite-sized pieces.
Wipe the skillet clean and place it back over medium heat.
Take one tortilla and place it in the warm skillet.
Spread 1/4 cup of shredded reduced-fat cheddar cheese over half of the tortilla.
Top the cheese with a portion of the sliced chicken, some bell pepper, and onion slices. Sprinkle with a small amount of chopped cilantro.
Fold the tortilla in half over the fillings and press gently with a spatula.
Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Repeat the process with the remaining tortillas and fillings.
Remove each quesadilla from the skillet and let them cool slightly before slicing into wedges.
Serve the quesadilla slices with low-fat sour cream and salsa on the side.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 3912 mg | 170% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 17.5 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2159 mg | 166% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2149 mg | 46% | |
*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.
