These Low Calorie Chipotle Chicken Quesadilla are just 382 calories and they are packed with flavor and 2 types of cheese! I know you’ll love these low calorie chipotle chicken quesadillas. They make a great weekend lunch or easy weeknight dinner.
Ingredients You’ll Need:
- Olive oil spray
- 1 boneless skinless chicken breast
- 1 red onion
- 1 teaspoon salt
- 4 garlic cloves
- ¼ cup minced chipotle peppers in adobo sauce
- 2 roma tomatoes
- 2 green onions
- ¼ cup chopped cilantro
- 4 (10-inch) large flour tortillas
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded jack cheese
Low Calorie Chipotle Chicken Quesadilla
Healthy Chipotle Chicken Quesadilla Meal Prep and Storage
Meal Prep: You can make the chicken mixture ahead of time, add to a glass container or freezer bag, and place in the fridge or freezer. The the quesadillas can be whipped up super quick.
Storage: Will hold in the fridge for 2-3 days, may get soggy.
Reheating: Reheat in the microwave for 1-3 minutes, or in a skillet over medium low heat for 5-10 minutes.
Low Calorie Chipotle Chicken Quesadilla
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Low Calorie Chipotle Chicken Quesadillas
Equipment
- Skillet
- Grill Pan (or a second skillet)
Ingredients
- Olive oil spray
- 1 boneless skinless chicken breast
- 1 red onion minced
- 1 teaspoon salt
- 4 garlic cloves minced
- ¼ cup minced chipotle peppers in adobo sauce
- 2 roma tomatoes diced
- 2 green onions minced
- ¼ cup chopped cilantro
- 4 (10-inch) large flour tortillas
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded jack cheese
Instructions
- Heat a large sauté pan over medium heat and spray with olive oil.
- Add in the chicken and cook for 5 minutes, flip and cook for an additional 5 minutes.
- Add in the onions, sprinkle with salt, and cook until soft, about 5 minutes.
- Remove the chicken to a plate and leave to cool a bit.
- Add the garlic, chipotle peppers and sauce, and tomatoes to the pan and lower the heat to low.
- Cook for 5 minutes until 1/2 of the liquid has absorbed.
- Chop the chicken and add it back to the pan, along with the green onions, and cilantro. Toss together to coat the chicken in sauce.
- Remove from the heat and preheat a grill pan (or skillet) over medium heat, and spray with olive oil.
- Lay the 4 tortillas out on a clean surface and add 1/4 of the cheddar to the bottom half of each of the tortillas.
- Top each with 1/4 of the chicken mixture, and then top the chicken with the jack cheese, and fold over the empty top of the tortillas over the filling.
- Add the to the grill pan (in batches as needed) as cook until browned and crispy (about 3 minutes) flip and cook again until browned (about another 3 minutes).
- Remove from the grill pan, cut in half and serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Chipotle Chicken Quesadillas
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