Low Sodium Chicken Cheese Quesadilla
Satisfy your Tex-Mex cravings guilt-free with this Low Sodium Chicken Cheese Quesadilla! Packed with flavorful spices like paprika, garlic powder, and onion powder, tender chicken strips are paired with vibrant bell peppers, fresh cilantro, and melted low-sodium cheddar cheese, all nestled between wholesome whole wheat tortillas. Perfect for a quick lunch or a light dinner, this quesadilla is both heart-healthy and delicious. Ready in just 35 minutes, you’ll love how easy it is to whip up this customizable, low-sodium delight. Serve it hot with your favorite low-sodium salsa for a zesty finish!
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Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Onion powder
- 0.25 teaspoon Paprika
- 2 pieces Low-sodium whole wheat tortillas
- 0.5 cup Low-sodium shredded cheddar cheese
- 0.5 cup Bell pepper, thinly sliced
- 0.25 cup Low-sodium salsa
- 2 tablespoons Fresh cilantro, chopped
- 1 as needed Non-stick cooking spray
Instructions
Preheat a skillet over medium heat.
Slice the chicken breast into thin strips.
In a small bowl, mix together the olive oil, black pepper, garlic powder, onion powder, and paprika.
Toss the chicken strips with the spice mixture until they are well-coated.
Add the chicken strips to the preheated skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove from heat and set aside.
Wipe the skillet clean and return to the stove on medium heat.
Lightly spray the skillet with non-stick cooking spray. Place one tortilla in the skillet.
Evenly spread half of the shredded cheese over the tortilla.
Arrange half of the cooked chicken, bell pepper slices, and 2 tablespoons of salsa over the cheese.
Sprinkle half of the chopped cilantro on top.
Place the second tortilla over the filling and press gently.
Cook for 2-3 minutes, allowing the cheese to melt and the bottom tortilla to crisp up. Carefully flip the quesadilla over and cook for an additional 2-3 minutes on the other side.
Remove the quesadilla from the skillet. Let it cool for a minute, then cut into wedges.
Repeat the process with the remaining ingredients to make the second quesadilla.
Serve warm with optional low-sodium salsa or any desired toppings.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 8.1 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 529 mg | 41% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1032 mg | 22% | |
*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.
