Main
Honey Chipotle Chicken Quesadillas
3 h 20 minServes 10Nutri-Score B€€
B
3 h 20 min
3 h 20 minHoney Chipotle Chicken Quesadillas
what you need
Ingredients
Chicken breastMeat1.1 kg
Garlic saltSpices15 g
Black pepper (ground)Spices7 g
Canned chipotle peppersPantry200 g
Lime (juiced)Produce1 piece
HoneyPantry40 g
Fat-free mozzarella (shredded)Dairy670 g
Fresh chives (chopped)Produce10 g- Low-calorie tortillasBakery10 pieces
Cottage cheese (0% fat)Dairy450 g- Light mayonnaisePantry45 g
- Chipotle peppers (minced)Pantry50 g
- Lime (juiced)Produce1 piece
- Garlic saltSpices7 g
- Black pepper (ground)Spices3 g
- HoneyPantry40 g
- Fat-free milkDairy120 ml
per serving
Nutrition
398kcal
- Carbs
- 26 g
- Proteins
- 60 g
- Fat
- 6 g
what you’ll use
Tools
Slow cooker
Blender
Frying pan
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Assemble the quesadillas
- Spread the chicken filling over half of each tortilla and fold it closed.
- Repeat to make ten quesadillas.
- Step 5
Toast the quesadillas
- Toast the quesadillas in a pan until golden brown and the cheese is fully melted.
- Step 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.