Cheesy Pepperoni Pizza Chicken Quesadillas

Ingredients

• Boneless, skinless chicken breast (Raw weight; divide the finished filling into 10 portions.)
• Salt (Season to taste.)
• Smoked paprika (Amount not stated.)
• Garlic powder (Amount not stated.)
• Onion powder (Amount not stated.)
• Olive oil (Amount not stated.)
• Light cooking oil spray (FryLight brand named in the source.)
• Pizza sauce or marinara (Leggo’s Garlic & Herb Pizza Sauce named in the source.)
• Light cream cheese (Amount not stated.)
• Garlic cloves (Diced; amount not stated.)
• Hot sauce (Frank’s Buffalo Hot Sauce named in the source; optional.)
• Freshly grated Parmesan cheese (Amount not stated.)
• Italian herb seasoning (Amount not stated.)
• Water (Mixed in the sauce bottle and added to prevent the mixture from drying out.)
• Dried basil (Amount not stated.)
• Mini pepperoni (Thinly sliced; turkey, beef, or regular pepperoni may be used.)
• 10 Large tortillas (Mission Carb Balance Large Tortillas named in the source; one per quesadilla.)
• Light grated cheddar cheese (Bega 50% Less Fat Grated Cheese named in the source.)

Steps

1. 1

   Season the raw boneless, skinless chicken breast with salt, smoked paprika, garlic powder, onion powder, and olive oil. Mix well so the seasoning coats the chicken.

2. 2

   Cook the seasoned chicken in a pan over medium heat for 8 minutes per side, or until cooked through.

3. 3

   Return the cooked chicken to the pan and add the pizza sauce or marinara, light cream cheese, diced garlic, optional hot sauce, freshly grated Parmesan, Italian herb seasoning, water, and dried basil.

4. 4

   Cook the mixture until the pepperoni is crispy and the filling is heated through. Add the water mixed in the sauce bottle as needed to prevent the mixture from drying out.

5. 5

   Warm a tortilla in a pan, then add light grated cheddar cheese and one-tenth of the chicken filling.

6. 6

   Add thinly sliced mini pepperoni to the tortilla filling.

7. 7

   Fold the tortilla over the filling and pan-fry the quesadilla on each side until warmed through and the exterior is crisp.

8. 8

   Repeat with the remaining tortillas and filling to make 10 quesadillas.

Notes

The post does not provide quantities for the ingredients. It states macros of 476 calories, 24 g carbohydrates, 16 g fat, and 65 g protein per quesadilla. The source does not specify the exact chicken doneness temperature, tortilla-frying time, or quantities of filling, cheese, sauce, and seasonings.

Nutrition per serving

• main
• high-protein
• meal-prep
• quesadilla
• chicken
• pizza-inspired
• pan-fried