Honey Chipotle Chicken Quesadillas
Honey Chipotle Chicken Quesadillas
Ingredients
For the Chicken
- 1 1/2 pounds boneless and skinless chicken breast
- 1 1/2 tablespoons chipotle seasoning, homemade or Cholula Chipotle Seasoning
- 1 tablespoon olive oil
For the Honey Chipotle Sauce
- 1/2 cup low fat cottage cheese
- 1 teaspoon chipotle seasoning, Cholula
- 2 tablespoons light mayonnaise, Heinz
- 2 garlic cloves, minced
- 1/2 lime, juiced
- 1 tablespoon chipotle in adobo sauce, La Costena, finely chopped
- 1 tablespoon buffalo sauce, Franks Redhot Buffalo Sauce
- 1 tablespoon honey
For Assembly
- 4 tortillas, Mission Carb Balance Tortillas, large
- 1/2 cup light grated cheese
- 1/2 cup light grated cheddar cheese, Bega 50% Less Fat Grated Cheese
- 2 tablespoons diced chives
Instructions
- 1
Pat the chicken breasts dry and season generously with 1 1/2 tablespoons of chipotle seasoning.
⏱️ 3 min
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from skillet, let cool slightly, then shred or dice into small pieces.
⏱️ 15 min
- 3
While the chicken cooks, prepare the honey chipotle sauce. In a medium bowl, combine the low fat cottage cheese, 1 teaspoon of chipotle seasoning, light mayonnaise, minced garlic cloves, juiced lime, chopped chipotle in adobo sauce, buffalo sauce, and honey. Mix thoroughly until well combined and smooth.
⏱️ 7 min
- 4
To assemble the quesadillas, lay one tortilla flat. Spread about 2 tablespoons of the honey chipotle sauce over one half of the tortilla. Sprinkle with 2 tablespoons of light grated cheese and 2 tablespoons of light grated cheddar cheese. Top with about 1/4 of the cooked chicken and a sprinkle of diced chives. Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 10 min
- 5
Heat a clean skillet or griddle over medium heat. Place an assembled quesadilla in the hot skillet and cook for 3-5 minutes per side, or until golden brown and crispy, and the cheese is melted and bubbly. Repeat with the remaining quesadillas.
⏱️ 20 min
- 6
Serve the quesadillas immediately, or allow them to cool completely before storing for meal prep. For meal prep, wrap individual quesadillas tightly in plastic wrap or foil and store in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat in a pan or oven until warm and crispy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Chipotle Chicken Quesadillas
For the Chicken
- 1 1/2 pounds boneless and skinless chicken breast
- 1 1/2 tablespoons chipotle seasoning, homemade or Cholula Chipotle Seasoning
- 1 tablespoon olive oil
For the Honey Chipotle Sauce
- 1/2 cup low fat cottage cheese
- 1 teaspoon chipotle seasoning, Cholula
- 2 tablespoons light mayonnaise, Heinz
- 2 garlic cloves, minced
- 1/2 lime, juiced
- 1 tablespoon chipotle in adobo sauce, La Costena, finely chopped
- 1 tablespoon buffalo sauce, Franks Redhot Buffalo Sauce
- 1 tablespoon honey
For Assembly
- 4 tortillas, Mission Carb Balance Tortillas, large
- 1/2 cup light grated cheese
- 1/2 cup light grated cheddar cheese, Bega 50% Less Fat Grated Cheese
- 2 tablespoons diced chives
Instructions
- 1
Pat the chicken breasts dry and season generously with 1 1/2 tablespoons of chipotle seasoning.
⏱️ 3 min - 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from skillet, let cool slightly, then shred or dice into small pieces.
⏱️ 15 min - 3
While the chicken cooks, prepare the honey chipotle sauce. In a medium bowl, combine the low fat cottage cheese, 1 teaspoon of chipotle seasoning, light mayonnaise, minced garlic cloves, juiced lime, chopped chipotle in adobo sauce, buffalo sauce, and honey. Mix thoroughly until well combined and smooth.
⏱️ 7 min - 4
To assemble the quesadillas, lay one tortilla flat. Spread about 2 tablespoons of the honey chipotle sauce over one half of the tortilla. Sprinkle with 2 tablespoons of light grated cheese and 2 tablespoons of light grated cheddar cheese. Top with about 1/4 of the cooked chicken and a sprinkle of diced chives. Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 10 min - 5
Heat a clean skillet or griddle over medium heat. Place an assembled quesadilla in the hot skillet and cook for 3-5 minutes per side, or until golden brown and crispy, and the cheese is melted and bubbly. Repeat with the remaining quesadillas.
⏱️ 20 min - 6
Serve the quesadillas immediately, or allow them to cool completely before storing for meal prep. For meal prep, wrap individual quesadillas tightly in plastic wrap or foil and store in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat in a pan or oven until warm and crispy.
⏱️ 5 min