Quick and Lite Chicken Quesadillas
Whip up a flavorful and healthy meal in no time with these Quick and Lite Chicken Quesadillas, perfect for busy weeknights or a satisfying snack. Packed with tender shredded chicken seasoned with cumin and chili powder, these quesadillas feature melted reduced-fat cheddar cheese, whole wheat tortillas, and a burst of freshness from diced tomatoes, green onions, and optional baby spinach. Ready in just 15 minutes, this recipe is a lighter twist on a classic favorite, making it ideal for a nutritious, family-friendly lunch or dinner. Serve these golden, crisp quesadilla slices with a side of creamy nonfat Greek yogurt and zesty salsa for a guilt-free indulgence that’s big on flavor and short on prep time.
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Recipe Information
Ingredients
- 1 cup Cooked chicken breast (shredded)
- 4 pieces Whole wheat tortillas
- 1 cup Reduced-fat shredded cheddar cheese
- 1 cup Fresh baby spinach (optional)
- 1 medium Tomato (diced)
- 2 stalks Green onion (sliced)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 1 tablespoon Olive oil or cooking spray
- 0.5 cup Nonfat plain Greek yogurt (for serving)
- 0.5 cup Salsa (for serving)
Instructions
In a medium bowl, mix the shredded chicken with ground cumin and chili powder until evenly coated.
Lay out two tortillas on a clean surface. Sprinkle half of the shredded cheese on each tortilla.
Evenly distribute the seasoned chicken over the cheese layer, followed by diced tomato, sliced green onion, and fresh baby spinach if using.
Sprinkle the remaining shredded cheese evenly on top of the fillings, and cover each with another tortilla to create a sandwich-like layer.
Heat a large nonstick skillet over medium heat and add a small amount of olive oil or coat the skillet with cooking spray.
Place one quesadilla in the skillet and cook for about 2-3 minutes, or until the bottom is golden and the cheese starts to melt. Flip carefully and cook for another 2-3 minutes until both sides are golden brown and the cheese is fully melted.
Repeat the process with the second quesadilla.
Transfer the cooked quesadillas to a cutting board and let cool for 1-2 minutes. Then slice each quesadilla into quarters or eighths, depending on your preference.
Serve warm with a dollop of nonfat Greek yogurt and your favorite salsa on the side.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 3127 mg | 136% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 14.3 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1249 mg | 96% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2307 mg | 49% | |
*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.
