These Low Calorie Chicken Quesadillas are just 255 calories. Plus they take just 20 minutes (from start to finish) so you can have this quick meal on even the busiest nights.
Ingredient You’ll Need
- Olive oil spray
- 1 chicken breast
- 1 bell pepper
- 1 red onion
- 1 jalapeño
- ¼ cup frozen corn
- 1 tablespoon Taco Seasoning
- 4 medium tortillas
- ½ cup sharp cheddar cheese
- ½ cup Monterey jack cheese
Low Calorie Chicken Quesadillas
Healthy Quesadilla Meal Prep & Storage
Meal Prep: To meal prep, cook the chicken and veggies ahead of time. Then cool and place in the fridge or freezer. All you’ll need to do is assemble and cook for a 5 minute meal.
Leftover Storage: Add the leftover quesadillas to a freezer bag or container. Will hold in the fridge for 5 days and the freezer for a month.
Reheating: Add to a dry pan, heat over low and cook for 5 minutes each side. You can also add to the oven at 300 degrees for 15 minutes.
Low Calorie Chicken Quesadilla
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Low Calorie Chicken Quesadilla
Ingredients
- Olive oil spray
- 1 chicken breast cut into strips
- 1 bell pepper cut into strips
- 1 red onion cut into strips
- 1 jalapeño seeds and ribs removes and cut into strips
- ¼ cup frozen corn
- 1 tablespoon Taco Seasoning
- 4 medium tortillas
- ½ cup sharp cheddar cheese shredded
- ½ cup Monterey jack cheese shredded
Optional Toppings:
- Greek Yogurt
- Guacamole
- Salsa
- Green onions
- Chopped cilantro
Instructions
- In a large skillet over medium heat, spray with olive oil then add in the chicken. Brown on all sides and move to a plate.
- Add in the bell peppers, onions, jalapeño, and corn. Cook until the bell peppers start to soften, about 5 minutes. Add the chicken back in, along with the Taco Seasoning and 1/4 cup water.
- Lower the heat to low and cook until the liquid is absorbed and the chicken is cooked through without any pink in the center.
- Move the chicken and veggies to a cutting board and chop into bitesized pieces. (It does not need to be precise, just a good chop all over)
- Wipe out the skillet and spray with olive oil. Heat over medium heat.
- Add one tortilla to the skillet, add 1/8 cup cheddar cheese to one side. Top with 1/4 of the chopped chicken and veggies, then top with 1/8 cup of Monterey jack cheese. Fold the empty side the the tortilla over the top and cook until the cheese starts to melt.
- Flip the quesadilla and cook until golden brown. The cheese will be melted and may spill out a bit… this is great!
- Move the chicken quesadilla to a plate, and then move onto the next tortilla, following the same steps.
- Once your chicken quesadillas are done cooking, cut each into 4 triangles and serve with optional toppings.
Notes
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 Chicken Quesadillas
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