Weight Watcher CHICKEN QUESADILLA Recipe

This easy chicken quesadilla recipe is a complete meal in one! Loaded with chicken, veggies, avocado-mango salsa and cheese, it’s very filling and so delicious!

I made this healthy chicken quesadilla recipe for dinner with my leftover avocado mango salsa and some roasted onions and peppers. They are very satisfying with about 38 grams of protein and 17 grams of fiber. They are also great for lunch or as an appetizer. For more of my quesadilla recipes, try Picadillo Quesadillas , Shrimp Quesadillas , and BBQ Chicken Quesadillas .

Chicken Quesadilla Ingredients

Chicken: Trim the fat from 16 ounces of skinless chicken breasts.
Seasonings: Season the chicken with cumin, oregano, garlic powder, salt and pepper.
Onion: Cut half of a small onion into strips.
Bell Peppers: Cut red or green chilies into strips.
Garlic: Chop a clove.
Cheese: You’ll need a part-skim Mexican shredded cheese blend.
Salsa: I used Avocado Mango Salsa for extra nutrition and flavor.
Tortillas: Buy low-carb whole wheat tortillas, such as La Tortilla Factory.

How to Make Chicken Quesadillas

Prepared Chicken: Cut the breast in half lengthwise so you have four cutlets. For the quesadillas, season the chicken with salt, pepper, cumin, oregano, and garlic powder.
Cook the chicken: Heat a skillet over medium heat, lightly drizzle with oil, and cook the chicken for a few minutes on each side. You can also grill the chicken on an outdoor grill. Check that the cutlets are done with a meat thermometer. Once it reads 165°F, the chicken is ready. Remove the cutlets from the heat, cut them into strips and set aside.
Saute the vegetables: Add a teaspoon of oil to the pan, add the onion and pepper, and season with salt and pepper. Cook for two minutes, add the garlic, and continue to cook until the vegetables are tender. Once ready, transfer to a plate.
Assemble the Quesadillas: Heat a skillet over medium heat and spray lightly with oil. Place a tortilla in the pan, top with cheese, chicken, onions, peppers, and salsa, and then place another tortilla on top.
Cook the Quesadillas: Once the cheese is melted and the bottom tortilla is golden brown, place a plate on top of the quesadilla and flip the pan over so the quesadilla is on the plate. Slide the other side into the skillet, cook for a minute, and remove with a spatula.

How to Store Quesadillas

Leftover chicken quesadillas will keep in the refrigerator for up to three days, and you can reheat them in the pan until warm. If you’re cooking for one, you can store all the ingredients separately and make the quesadillas fresh in the next few days before eating.

PREP TIME: 10 minutes COOK TIME: 15 minutes TOTAL TIME: 25 minutes

YIELD: 4 servings COURSE: Dinner, Lunch CUISINE: Mexican

Ingredients

16 ounces skinless chicken breast (fat trimmed)
1 teaspoon kosher salt (and black pepper, to taste)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon oregano
olive oil spray
1/2 small onion (cut into strips)
1 bell pepper (red or green cut into strips)
1 clove garlic (minced)
1 tbsp olive oil
1-1/3 cup part-skim Mexican blend shredded cheese (or dairy free cheese like Violife)
1 cup avocado mango salsa
8 low-carb whole wheat flour tortillas (La Tortilla Factory original size (or gf tortillas like siete))

Instructions

Slice chicken breast in half so you have 4 cutlets.
Season chicken with salt, cumin, garlic powder, oregano and black pepper.
Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides, about 2 minutes on each side.
Remove from heat and cut chicken into strips, set aside.
To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla.
Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

Nutrition

Serving: 1-quesadilla, Calories: 435-kcal, Carbohydrates: 30.5-g, Protein: 47.5-g, Fat: 31.5-g,

Saturated Fat: 6-g, Cholesterol: 102.5-mg, Sodium: 1009.5-mg, Fiber: 16.5-g, Sugar: 5-g

Weight Watcher Points: 9