Ultimate Low Fat Chicken Quesadillas
Satisfy your craving for melty, cheesy goodness without the guilt with these Ultimate Low Fat Chicken Quesadillas—perfect for a healthy twist on a classic favorite! Featuring tender, perfectly seasoned chicken breast, vibrant sautéed bell peppers and onions, and a touch of low-fat cheddar cheese all tucked into hearty whole wheat tortillas, this recipe proves that indulgence and nutrition can go hand in hand. With just a quick 15-minute prep and 20-minute cook time, these quesadillas are the ideal weeknight meal for busy families looking to stay on track. Serve them up with creamy Greek yogurt and tangy salsa for a protein-packed, flavor-filled dish that everyone will love. Perfect for anyone seeking a healthy chicken quesadilla recipe that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 4 pieces Whole wheat tortillas
- 1 cup Low-fat shredded cheddar cheese
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 1 medium, diced Yellow onion
- as needed Olive oil spray
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional) Fresh cilantro
- 0.5 cup (for serving) Plain Greek yogurt
- 0.5 cup (for serving) Salsa
Instructions
Preheat a non-stick skillet over medium heat and lightly spray it with olive oil spray.
Season the chicken breasts with cumin, smoked paprika, garlic powder, salt, and black pepper on both sides.
Place the chicken breasts in the skillet and cook for 6-7 minutes on each side or until fully cooked through (internal temperature should reach 165°F/75°C). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, spray a little more olive oil and add the diced red bell pepper, green bell pepper, and onion. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized. Remove from heat.
Place a whole wheat tortilla on a clean, flat surface. Sprinkle 2 tablespoons of low-fat shredded cheddar cheese over half the tortilla. Add a layer of cooked chicken slices and sautéed vegetables, then sprinkle another 2 tablespoons of cheese on top. Fold the tortilla in half to close.
Heat a clean, flat griddle or skillet over medium heat and lightly spray with olive oil. Place the folded tortilla onto the skillet and cook for 2-3 minutes on each side or until golden brown and crispy, with the cheese melted inside. Repeat with the remaining tortillas.
Slice each quesadilla into wedges and serve warm, garnished with chopped cilantro if desired. Serve with plain Greek yogurt and salsa on the side for dipping.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 5222 mg | 227% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 26.7 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1263 mg | 97% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2872 mg | 61% | |
*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.
