Low Sodium Chicken Quesadillas
Satisfy your craving for cheesy, hearty comfort food without the guilt with these Low Sodium Chicken Quesadillas! This recipe takes the classic chicken quesadilla and gives it a healthy twist by using low-sodium whole wheat tortillas and shredded cheese, ensuring all the flavor without the extra salt. Seasoned chicken breast is paired with vibrant red bell peppers, fresh cilantro, and zesty lime juice for a bold, Tex-Mex-inspired filling that’s both delicious and wholesome. With a quick 15-minute prep time and the option to bake or pan-sear, these quesadillas are perfect for busy weeknights or as a standout game-day snack. Serve them warm with creamy avocado slices and a dollop of sour cream for a low-sodium meal that doesn’t compromise on taste or texture.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground cumin
- 1 tablespoon Olive oil
- 4 pieces Low sodium whole wheat tortillas
- 1 cup Shredded low sodium cheese blend
- 1 large Red bell pepper, diced
- 3 stalks Green onions, chopped
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 0.5 cup Sour cream (optional for serving)
- 1 medium Avocado, sliced (optional for serving)
Instructions
Begin by preheating your oven to 400°F (200°C).
In a bowl, combine the ground black pepper, garlic powder, onion powder, and ground cumin. Mix well to create a seasoning blend.
Rub the chicken breast with olive oil and season with half of the spice blend.
Heat a skillet over medium-high heat and cook the chicken breast for about 6-7 minutes on each side, until fully cooked and no longer pink inside. Remove from skillet and let rest for a few minutes before slicing into thin strips.
While the chicken rests, lay out the tortillas on a clean surface. Sprinkle half of the shredded cheese over one half of each tortilla, dividing evenly.
Top the cheese with the sliced chicken, diced red bell pepper, chopped green onions, and fresh cilantro.
Drizzle lime juice over the fillings and sprinkle the remaining spice blend evenly over everything.
Add the remaining cheese on top of the fillings, then fold the tortilla over to enclose the filling.
Place the folded quesadillas onto a baking sheet lined with parchment paper. Bake in the preheated oven for 8-10 minutes or until the tortillas are golden brown and the cheese has melted.
Alternatively, cook the quesadillas on a non-stick skillet over medium heat for about 3-4 minutes per side until golden brown and crisp.
Remove from the oven or skillet and allow to cool for a few minutes before slicing each quesadilla into thirds.
Serve warm, with optional sour cream and sliced avocado on the side.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 616 mg | 206% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 18.4 g | ||
| Protein | 228.6 g | 457% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 2180 mg | 168% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3363 mg | 72% | |
*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.
