Low Fat Chicken Quesadillas
Satisfy your craving for Mexican-inspired cuisine with these *Low Fat Chicken Quesadillas*—a healthier twist on a classic favorite! Packed with juicy, marinated chicken breast, sautéed red bell pepper, and sweet onion, these quesadillas are layered with melted low-fat cheddar cheese and nestled in a fiber-rich whole wheat tortilla. A zesty marinade of lime juice, cumin, and garlic gives the chicken a bold flavor, while chopped cilantro adds a fresh finishing touch. Quick and simple to prepare in just 45 minutes, these quesadillas are cooked to crispy, golden perfection with a light touch of cooking spray. Perfect for a weeknight dinner or a wholesome lunch, they’re satisfying, low in fat, and bursting with flavor. Serve with a dollop of low-fat sour cream or fresh salsa for the ultimate guilt-free comfort food!
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Recipe Information
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
- Cooking spray
Instructions
Begin by preparing the chicken. Slice the chicken breast into thin strips approximately 1/4 inch thick.
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.
Preheat a non-stick skillet over medium heat. Spray lightly with cooking spray.
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.
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.
Lay out the whole wheat tortillas on a flat surface. Evenly distribute the shredded low-fat cheddar cheese on one half of each tortilla.
Place the cooked chicken and sautéed vegetables over the cheese, followed by a sprinkle of chopped cilantro.
Fold each tortilla in half, covering the filling.
Clean the skillet, return it to medium heat, and spray lightly with cooking spray.
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.
Once cooked, transfer the quesadillas to a cutting board and let them cool for a minute. Slice each quesadilla into wedges.
Serve warm, optionally garnished with additional cilantro or a side of salsa or low-fat sour cream.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 4326 mg | 188% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 12.9 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1053 mg | 81% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1952 mg | 42% | |
*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.
