Serves 10
Directions
- 1Combine chicken breast, garlic salt, black pepper, canned chipotle peppers, 1 lime (juiced), and 2 Tbsps honey in a slow cooker and cook.
- 2While the chicken is cooking, make the high protein honey chipotle sauce by blending 2 cups cottage cheese, 3 Tbsps light mayo, 3 Tbsps minced chipotles peppers, 1 lime (juiced), 0.5 Tbsps garlic salt, 0.5 Tbsp black pepper, 2 Tbsps honey, and 0.5 cup fat free milk.
- 3When the chicken is done, drain some liquid, shred it up, and add in the prepared sauce, mozzarella, and chives.
- 4Make 10 quesadillas using the chicken mixture and low calorie tortillas.
- 5Toast the quesadillas in a pan until golden brown and the cheese is melted.
- 6Wrap them up and throw them in the freezer.
Ingredients
- 40 oz Chicken Breast
- 1 Tbsp Garlic Salt
- 1 Tbsp Black Pepper
- 7 oz Canned Chipotle Peppers
- 1 Juiced Lime
- 2 Tbsps Honey
- 6 Cups Fat Free Mozzarella
- 10 g Fresh Chives
- 10 Low Calorie Tortillas
- 2 Cups Cottage Cheese (0% Fat)
- 3 Tbsps Light Mayo
- 3 Tbsps Minced Chipotles Peppers
- 1 Juiced Lime
- 0.5 Tbsps Garlic Salt
- 0.5 Tbsp Black Pepper
- 2 Tbsps Honey
- 0.5 Cup Fat Free Milk
Equipment
slow cookerblenderpan
Tips
- For freezing, wrap the quesadillas in aluminum foil or put them in an airtight freezer bag for up to 3 months.
- To reheat, wrap a frozen quesadilla in a wet paper towel, microwave for 3-4 minutes, and then toast in a pan or air fry for a few minutes for crispiness.
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