Low Fat Chipotle Chicken Quesadilla
Satisfy your cravings guilt-free with this Low Fat Chipotle Chicken Quesadilla recipe, packed with vibrant flavors and wholesome ingredients. Tender shredded chicken is infused with a smoky, spicy chipotle marinade, complemented by sautéed red onions, bell peppers, and a sprinkle of fresh cilantro for a burst of freshness. Nestled inside crisp whole wheat tortillas and melted low-fat cheddar cheese, these quesadillas are the perfect balance of indulgence and health. Ready in just 40 minutes, they're a great option for a quick and flavorful weeknight dinner or a crowd-pleasing snack. Serve them with your favorite salsa or low-fat sour cream for a delicious meal that's big on taste and light on calories.
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Recipe Information
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
- 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
Instructions
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.
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.
Pour the marinade over the shredded chicken, tossing well to ensure all pieces are coated. Let it marinate while you prepare the vegetables.
Thinly slice the red onion and red bell pepper.
Preheat a large non-stick skillet over medium heat and lightly coat with olive oil spray.
Add the sliced red onion and red bell pepper to the skillet. Sauté for about 5 minutes, stirring occasionally, until they begin to soften.
Remove the vegetables from the skillet and set aside.
Place a whole wheat tortilla on the skillet and sprinkle a quarter of the low-fat cheddar cheese on one half of the tortilla.
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.
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.
Remove from the skillet and cut into three wedges. Repeat the process with the remaining tortillas.
Serve immediately with your choice of salsa or low-fat sour cream on the side, if desired.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 11.3 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1160 mg | 89% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2220 mg | 47% | |
*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.
