Low Sodium Chicken and Cheese Quesadilla
Savor the guilt-free goodness of a Low Sodium Chicken and Cheese Quesadilla, a healthier spin on a classic comfort food that’s bursting with flavor and packed with wholesome ingredients. Perfectly seasoned, pan-seared chicken breast takes center stage alongside gooey, low sodium cheddar cheese, and vibrant red bell peppers, all tucked into hearty whole wheat tortillas. A quick stovetop cooking method ensures golden, crispy tortillas while keeping the recipe simple and fast to prepare in under 40 minutes. Enhance every bite with fresh cilantro, creamy sliced avocado, and a dollop of tangy low sodium salsa for a customizable, nutrient-rich fiesta on your plate. This recipe is ideal for anyone seeking reduced sodium options without sacrificing taste—perfect for busy weeknights or anytime cravings!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 pieces Whole wheat tortillas
- 1 cup Low sodium cheddar cheese, shredded
- 0.5 cup Low sodium salsa
- 0.5 cup Red bell pepper, diced
- 2 tablespoons Fresh cilantro, chopped
- 1 piece Avocado, sliced
Instructions
Begin by preparing the chicken breast. Heat a skillet over medium heat and add 1 tablespoon of olive oil.
Season the chicken breast with ground black pepper, garlic powder, and onion powder on both sides.
Add the chicken breast to the hot skillet and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken breast from the skillet, let it rest for a few minutes, then slice it into thin strips.
Clean the skillet and heat it over medium heat. Place one whole wheat tortilla in the skillet.
Sprinkle half of the shredded low sodium cheddar cheese evenly over the tortilla.
Add the sliced chicken strips and diced red bell pepper evenly over the cheese.
Sprinkle the remaining cheese over the top and place the second tortilla on top.
Press down lightly with a spatula and cook for about 3-4 minutes or until the bottom tortilla is golden brown.
Carefully flip the quesadilla and cook the other side for another 3-4 minutes until golden brown and the cheese is melted.
Remove the quesadilla from the skillet and let it cool for a minute. Then, cut it into wedges.
Serve immediately with low sodium salsa, fresh cilantro, and sliced avocado on the side.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 59% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 5.6 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 487 mg | 37% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1109 mg | 24% | |
*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.
