Plat
Honey Chipotle Chicken Quesadillas
3 h 20Pour 10Nutri-Score B€€
B
3 h 20
3 h 20Honey Chipotle Chicken Quesadillas
ce qu’il vous faut
Ingrédients
Chicken breastViandes1,1 kg
Garlic saltÉpices15 g
Black pepper (ground)Épices7 g
Canned chipotle peppersÉpicerie200 g
Lime (juiced)Fruits et légumes1 morceau
HoneyÉpicerie40 g
Fat-free mozzarella (shredded)Produits laitiers670 g
Fresh chives (chopped)Fruits et légumes10 g- Low-calorie tortillasBoulangerie10 morceaux
Cottage cheese (0% fat)Produits laitiers450 g- Light mayonnaiseÉpicerie45 g
- Chipotle peppers (minced)Épicerie50 g
- Lime (juiced)Fruits et légumes1 morceau
- Garlic saltÉpices7 g
- Black pepper (ground)Épices3 g
- HoneyÉpicerie40 g
- Fat-free milkProduits laitiers120 ml
par portion
Nutrition
398kcal
- Glucides
- 26 g
- Protéines
- 60 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Blender
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Cook the chicken
- Place the chicken breast in the slow cooker with the garlic salt, black pepper, canned chipotle peppers, lime juice and honey.
- Cook on high until the chicken is tender and shreds easily.
- Étape 2
Blend the chipotle sauce
- Blend the cottage cheese, light mayo, minced chipotle peppers, lime juice, garlic salt, black pepper, honey and milk until smooth.
- Étape 3
Shred and mix the filling
- Drain some of the cooking liquid from the chicken and shred it.
- Stir in the blended sauce, mozzarella and chives until evenly combined.
- Étape 4
Assemble the quesadillas
- Spread the chicken filling over half of each tortilla and fold it closed.
- Repeat to make ten quesadillas.
- Étape 5
Toast the quesadillas
- Toast the quesadillas in a pan until golden brown and the cheese is fully melted.
- Étape 6
Freeze for meal prep
- Wrap the quesadillas in aluminum foil or place them in an airtight freezer bag.
- Freeze for up to 3 months and reheat from frozen in the microwave, then crisp in a pan or air fryer if desired.
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