Honey Chipotle Chicken Quesadillas

Directions

  1. 1Combine chicken breast, garlic salt, black pepper, canned chipotle peppers, lime juice, and honey in a slow cooker and cook according to directions.
  2. 2While the chicken is cooking, make the high protein honey chipotle sauce by blending cottage cheese, light mayo, minced chipotle peppers, lime juice, garlic salt, black pepper, honey, and fat free milk together.
  3. 3When the chicken is done, drain some of the liquid, shred it up, and add in the prepared sauce along with mozzarella and chives.
  4. 4Make 10 quesadillas using the chicken mixture and low calorie tortillas.
  5. 5Toast the quesadillas in a pan until golden brown and the cheese is melted.
  6. 6Wrap the quesadillas individually in aluminum foil or put them in an airtight freezer bag.
  7. 7Place them in the freezer and keep frozen for up to 3 months.

Ingredients

  • 1135 g Chicken Breast
  • 15 g Garlic Salt
  • 7 g Black Pepper
  • 200 g Canned Chipotle Peppers
  • 1 whole Lime Juiced
  • 40 g Honey
  • 670 g Fat Free Mozzarella
  • 10 g Fresh Chives
  • 10 pieces Low Calorie Tortillas
  • 450 g Cottage Cheese (0% Fat)
  • 45 g Light Mayo
  • 50 g Minced Chipotles Peppers
  • 1 whole Lime Juiced
  • 7 g Garlic Salt
  • 3 g Black Pepper
  • 40 g Honey
  • 120 g Fat Free Milk

Equipment

slow cookerblenderpan

Tips

  • You can use rotisserie chicken instead of cooking chicken breast from scratch.
  • Quesadillas can be frozen for up to 3 months.
  • To reheat, wrap a frozen quesadilla in a wet paper towel, microwave for 3-4 minutes, then toast in a pan or air fry for crispiness.