Taco Bell Chicken Quesadillas Light Version
Craving the bold flavors of Taco Bell but looking for a healthier twist? This lightened-up version of Chicken Quesadillas delivers all the mouthwatering goodness with lower fat and calories. Tender, seasoned chicken breast is paired with a creamy, smoky chipotle sauce made from fat-free sour cream and light mayonnaise, then layered with reduced-fat Mexican cheese inside whole wheat or low-carb tortillas. Each quesadilla is pan-cooked to golden perfection, achieving that signature crisped exterior and gooey interior without the guilt. Perfect for a quick, 30-minute meal, these quesadillas serve as a satisfying lunch, dinner, or snack the whole family will devour. Pair with salsa or extra sour cream for a guilt-free fiesta on your plate!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 4 pieces Whole wheat or low-carb tortillas
- 1 cup Reduced-fat shredded Mexican cheese blend
- 2 tablespoons Fat-free sour cream
- 2 tablespoons Light mayonnaise
- 0.5 teaspoon Chipotle chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- as needed Olive oil spray
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Preheat a skillet or grill pan over medium heat and lightly coat it with olive oil spray.
Cook the chicken breasts for 6-8 minutes per side, or until fully cooked. Internal temperature should reach 165°F (75°C). Remove from pan and let rest for 5 minutes. Slice into thin strips.
In a small bowl, mix the fat-free sour cream, light mayonnaise, chipotle chili powder, garlic powder, and onion powder to create the quesadilla sauce.
Spread a thin layer of the sauce over one side of each tortilla.
Sprinkle 1/4 cup of reduced-fat shredded Mexican cheese blend over half of each tortilla.
Distribute an equal amount of sliced chicken over the cheese layer.
Fold each tortilla in half to form a half-moon shape.
Heat a skillet or griddle over medium heat and lightly coat with olive oil spray.
Cook each quesadilla for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted.
Remove the quesadillas from the skillet and let them cool for 1 minute before slicing them into wedges.
Serve warm with additional fat-free sour cream or salsa, if desired.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 5.5 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1047 mg | 81% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1466 mg | 31% | |
*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.
