CHICKEN QUESADILLA

Lunch/Dinner

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

Protein

Carbs

Fat

Ingredients

stick skillet over medium heat for 6-8 minutes per side, or until fully cooked. Slice into thin strips or shred. minutes until softened. Remove from heat. and 2 tablespoons of hot sauce evenly on one side. of low-fat cheddar cheese to one half of the tortilla. Fold the tortilla in half to form a quesadilla. Repeat with the second tortilla. side, or until golden brown and cheese is melted. Greek yogurt, minced garlic, cilantro, lime juice, and jalapeño (if using) in a blender. Blend until smooth. Add salt and pepper to taste. yogurt sauce per serving.
For the Quesadilla:
12 oz (340g) chicken breast
1 medium red bell pepper, chopped (150g)
1/2 cup (56g) low-fat cheddar cheese
1/4 cup (60ml) hot sauce
1/2 cup (120g) non-fat Greek yogurt
2 large (10”) Extreme Wellness tortillas Taco seasoning, to taste
For the Creamy Avocado Yogurt Sauce:
1 ripe avocado (200g)
1/2 cup (120g) plain Greek yogurt
1 garlic clove, minced
1/4 cup (15g) fresh cilantro, chopped
Optional: 1/2 jalapeño, for a spicy kick
Salt and pepper, to taste
1/2 lime, juiced (15ml) Per 2 Tablespoons of Creamy Avocado Yogurt Sauce:
Nutritional Values Per Quesadilla (without Sauce):

Instructions

8 steps

1Season the chicken breast with taco seasoning. Cook in a non- stick skillet over medium heat for 6-8 minutes per side, or until fully cooked. Slice into thin strips or shred.
2In the same skillet, sauté the chopped red bell pepper for 3-5 minutes until softened. Remove from heat.
3Lay out a tortilla and spread 1/4 cup of non-fat Greek yogurt and 2 tablespoons of hot sauce evenly on one side.
4Add half the cooked chicken, sautéed bell pepper, and 1/4 cup of low-fat cheddar cheese to one half of the tortilla. Fold the tortilla in half to form a quesadilla. Repeat with the second tortilla.
5Heat the skillet over medium heat.
6Place each quesadilla in the skillet and cook for 2-3 minutes per side, or until golden brown and cheese is melted.
7To make the creamy avocado yogurt sauce, combine avocado, Greek yogurt, minced garlic, cilantro, lime juice, and jalapeño (if using) in a blender. Blend until smooth. Add salt and pepper to taste.
8Serve the quesadilla with 2 tablespoons of creamy avocado yogurt sauce per serving. For the Quesadilla: 12 oz (340g) chicken breast 1 medium red bell pepper, chopped (150g) 1/2 cup (56g) low-fat cheddar cheese 1/4 cup (60ml) hot sauce 1/2 cup (120g) non-fat Greek yogurt 2 large (10”) Extreme Wellness tortillas Taco seasoning, to taste For the Creamy Avocado Yogurt Sauce: 1 ripe avocado (200g) 1/2 cup (120g) plain Greek yogurt 1 garlic clove, minced 1/4 cup (15g) fresh cilantro, chopped Optional: 1/2 jalapeño, for a spicy kick Salt and pepper, to taste 1/2 lime, juiced (15ml) Per 2 Tablespoons of Creamy Avocado Yogurt Sauce: (without Sauce):