Imported from Instagram

Cheesy Honey Chipotle Chicken Quesadillas

Name: Cheesy Honey Chipotle Chicken Quesadillas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 1.8 kg Boneless, skinless chicken breast (Raw weight); 1.5 packets Chipotle seasoning (For seasoning the chicken; homemade or Cholula Chipotle Seasoning); 1 tsp Olive oil; 400 g Low-fat cottage cheese; 2 tsp Chipotle seasoning (Cholula; for the sauce); 80 ml Light mayonnaise (Heinz); 2 Garlic cloves; 0.5 lime Lime juice (Juiced); 2 tsp Chipotle peppers in adobo sauce (La Costena); 80 ml Buffalo sauce (Frank's RedHot Buffalo Sauce); 100 g Honey; 40 g Light grated cheese (For mixing into the chicken filling); Chives (Diced; amount not specified); 10 Tortillas (Mission Carb Balance; warm before filling); 40 g Light grated cheddar cheese (Bega 50% Less Fat; listed per quesadilla in source)

Recipe by AUSSIE FITNESS 🇦🇺💪🏼 | Dez Cerimagic @_aussiefitness · Instagram

Imported by Imre Torma on SeeMeCook

Meal-prep quesadillas filled with shredded chicken in a creamy, tangy chipotle-honey sauce and light cheese. Toasted until crisp and golden, they make 10 high-protein servings.

10 servings60 minMexican

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Ingredients

1.8 kg Boneless, skinless chicken breast (Raw weight)
1.5 packets Chipotle seasoning (For seasoning the chicken; homemade or Cholula Chipotle Seasoning)
1 tsp Olive oil
400 g Low-fat cottage cheese
2 tsp Chipotle seasoning (Cholula; for the sauce)
80 ml Light mayonnaise (Heinz)
2 Garlic cloves
0.5 lime Lime juice (Juiced)
2 tsp Chipotle peppers in adobo sauce (La Costena)
80 ml Buffalo sauce (Frank's RedHot Buffalo Sauce)
100 g Honey
40 g Light grated cheese (For mixing into the chicken filling)
Chives (Diced; amount not specified)
10 Tortillas (Mission Carb Balance; warm before filling)
40 g Light grated cheddar cheese (Bega 50% Less Fat; listed per quesadilla in source)

Steps

1
Season the chicken breasts with the chipotle seasoning and olive oil, then mix well to coat.
2
Cook the chicken covered over medium heat for 8–10 minutes per side, or until fully cooked. Shred it using two forks.
3
Put the cottage cheese, chipotle seasoning, mayonnaise, garlic, lime juice, chipotle in adobo, Buffalo sauce, and honey in a blender. Blend for about 2 minutes, until smooth and creamy.
4
Combine the sauce with the shredded chicken, diced chives, and 40 g light grated cheese. Mix until the filling is evenly coated.
5
For each quesadilla, add a layer of the 40 g light grated cheddar cheese to half of a warm tortilla. Add one-tenth of the chicken filling, then another layer of cheese, and fold the tortilla in half.
6
Toast each folded quesadilla in a pan until golden brown and crispy on both sides. Repeat with the remaining tortillas and filling.

Notes

The transcript says the quesadillas can be frozen for months and reheated in 5 minutes. The source does not specify a reheating method or storage packaging. It lists 40 g of cheddar “per quesadilla,” while the ingredient list also says 40 g total; the listed quantity is preserved as written, so the amount for the outer cheese layers is ambiguous.