Low Fat Taco Bell Style Chicken Quesadilla
Transform your weeknight meals with this irresistible Low Fat Taco Bell Style Chicken Quesadilla recipe, a healthier twist on a fast-food favorite! Perfectly seasoned, juicy chicken breast pairs deliciously with a creamy Greek yogurt-based quesadilla sauce and melted low-fat Mexican cheese blend, all wrapped in wholesome whole wheat tortillas. Ready in under 30 minutes, this high-protein dish is ideal for those seeking a guilt-free comfort food fix. Each bite captures the familiar flavors of Taco Bell with a light and nutritious spin, making it a fantastic option for family dinners or quick lunches. Serve these golden-brown quesadillas sliced into triangles with your favorite salsa or dipping sauce for a crowd-pleasing treat!
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Recipe Information
Ingredients
- 1 piece (about 6 ounces) Boneless, skinless chicken breast
- 3 tablespoons Fat-free Greek yogurt
- 1 tablespoon Light mayonnaise
- 0.5 cup Low-fat shredded Mexican cheese blend
- 2 pieces (8-inch diameter) Whole wheat tortillas
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground cumin
- 0.25 teaspoon Paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Hot sauce (optional)
- 1 spray or as needed Nonstick cooking spray
Instructions
Begin by preparing the chicken. Season the chicken breast with a mixture of chili powder, garlic powder, ground cumin, paprika, salt, and black pepper on both sides.
Heat a skillet over medium heat and spray it with nonstick cooking spray. Cook the chicken breast for 4-5 minutes per side or until fully cooked (internal temperature of 165°F). Remove from the skillet and let it rest for 5 minutes before slicing into thin strips.
While the chicken rests, prepare the quesadilla sauce. In a small bowl, mix fat-free Greek yogurt, light mayonnaise, and hot sauce (if using). Stir until smooth. Adjust the seasoning with a pinch of salt or additional spices, if desired.
Heat a large skillet over medium heat and spray it lightly with nonstick cooking spray. Place one whole wheat tortilla in the skillet.
Sprinkle 1/4 cup of the low-fat shredded Mexican cheese blend evenly over the tortilla. Arrange half of the cooked chicken strips over the cheese and spread half of the quesadilla sauce on top.
Place the second tortilla over the chicken and sauce. Gently press down with a spatula to seal the quesadilla. Cook for 2-3 minutes on one side, then carefully flip and cook for another 2-3 minutes or until the cheese is melted and the tortillas are golden brown.
Remove from the skillet and repeat the process with the remaining ingredients for the second quesadilla.
Let the quesadillas rest for 1 minute before slicing into triangles. Serve warm with salsa or additional Greek yogurt for dipping, if desired.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 4.5 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 569 mg | 44% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 840 mg | 18% | |
*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.
