NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Cooked shredded chicken breast

2 medium Low calorie tortillas

1.5 oz Fat free mozzarella cheese

1 tsp Fresh chives

3 tbsp 0% Fat cottage cheese

0.5 tbsp Light mayonnaise

1.5 tbsp Minced chipotle peppers in adobo

0.75 tbsp Honey

1 tsp Lime juice

0.25 tsp Garlic salt

0.25 tsp Black pepper

1 tbsp Fat free milk

PREPARATION

• 1

  In a small blender, combine the cottage cheese, light mayo, chipotle peppers, honey, lime juice, garlic salt, black pepper, and fat-free milk until the sauce is velvety smooth.

• 2

  In a medium mixing bowl, toss the shredded chicken with the prepared chipotle sauce, fresh chives, and fat-free mozzarella until every piece is evenly coated.

• 3

  Lay the tortillas on a flat surface and distribute the chicken mixture onto one half of each tortilla, then fold them over to create a half-moon shape.

• 4

  Heat a non-stick skillet over medium heat and toast the quesadillas for 2 to 3 minutes per side until the exterior is golden brown and the cheese is fully melted.

• 5

  Slice into wedges and serve immediately while the filling is warm and gooey.