Low Sodium Taco Bell Style Chicken Quesadilla
Satisfy your cravings for a fast-food favorite without the guilt with this flavorful Low Sodium Taco Bell Style Chicken Quesadilla! Perfectly seasoned chicken breast is cooked to juicy perfection, then layered with a creamy chipotle sauce, reduced-sodium Mexican blend cheese, and stuffed into low-sodium flour tortillas. Crafted with wholesome ingredients like Greek yogurt and unsalted butter, this recipe balances indulgence and nutrition for a healthier twist on the classic fast-food quesadilla. Quick to prepare in under 40 minutes and easy to customize, these quesadillas are great for weeknight dinners or casual gatherings. Serve warm for a melty, savory treat that's packed with bold flavors while catering to low-sodium dietary needs.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Chicken breast
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder (no salt added)
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder (low sodium)
- 1 teaspoon Ground cumin
- 0.25 cup Plain Greek yogurt (unsalted)
- 2 tablespoons Mayonnaise (low sodium)
- 1 piece (finely chopped) Chipotle pepper in adobo sauce
- 0.5 teaspoon Garlic powder (for sauce)
- 1 cup Shredded reduced-sodium Mexican blend cheese
- 4 pieces Low sodium flour tortillas (10-inch)
- 2 tablespoons Unsalted butter
Instructions
Preheat your skillet or grill pan over medium-high heat.
Rub the chicken breasts with olive oil, then season with garlic powder, onion powder, smoked paprika, chili powder, and ground cumin on both sides.
Place the chicken on the skillet and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for 5 minutes before dicing into small pieces.
In a small mixing bowl, combine the plain Greek yogurt, low sodium mayonnaise, finely chopped chipotle pepper in adobo sauce, and garlic powder to create the creamy quesadilla sauce. Mix well until smooth.
Lay a flour tortilla flat on a clean surface. Spread 1-2 tablespoons of the creamy quesadilla sauce evenly over the entire tortilla.
Sprinkle 1/4 cup of shredded reduced-sodium Mexican blend cheese over one half of the tortilla. Top the cheese with a generous layer of diced chicken.
Fold the tortilla in half to form a semi-circle, pressing lightly to seal.
Heat 1/2 tablespoon of unsalted butter in a large skillet over medium heat. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden brown and the cheese is melted.
Repeat the process with the remaining tortillas, adding more butter to the skillet as needed.
Cut each quesadilla into thirds or quarters and serve warm. Enjoy your Low Sodium Taco Bell Style Chicken Quesadilla!
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 958 mg | 74% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1554 mg | 33% | |
*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.
