HEALTHY QUESADILLA SAUCE RECIPES

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LOW FAT TACO BELL QUESADILLA SAUCE RECIPE - FOOD.COM



Low Fat Taco Bell Quesadilla Sauce Recipe - Food.com image

Make and share this Low Fat Taco Bell Quesadilla Sauce recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup fat-free mayonnaise
2 teaspoons minced jalapenos
2 teaspoons jalapeno juice
3/4 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Steps:

  • Make sure not to buy the pickled jalapenos.
  • Mix all of the ingredients very well and enjoy.
  • Keeps 1 week covered in the fridge.

Nutrition Facts : Calories 16.5, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 1.6, SodiumContent 193.4, CarbohydrateContent 3.1, FiberContent 0.5, SugarContent 1.9, ProteinContent 0.1

BUFFALO CHICKEN QUESADILLAS RECIPE | EATINGWELL



Buffalo Chicken Quesadillas Recipe | EatingWell image

Shredded chicken is tossed with a creamy blue cheese-hot sauce dressing before being tucked into a whole-wheat tortilla in this healthy quesadilla recipe. Served with a quick carrot-and-celery slaw, this easy recipe is great for lunch or dinner but can also be cut into smaller wedges and served as an appetizer.

Provided by Carolyn Casner

Categories     Healthy Buffalo Chicken Recipes

Total Time 35 minutes

Number Of Ingredients 13

1 pound boneless, skinless chicken breasts, trimmed
¼ teaspoon ground pepper
¼ cup crumbled blue cheese
2 tablespoons low-fat plain yogurt
2 tablespoons mayonnaise
1 tablespoon white-wine vinegar plus 2 teaspoons, divided
1?½ tablespoons hot sauce, such as Frank's RedHot
¼ teaspoon cayenne pepper
4 (8 inch) whole-wheat tortillas
4 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
1 cup thinly sliced celery
1 cup shredded carrot
2 scallions, thinly sliced

Steps:

  • Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
  • Sprinkle chicken with pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165 degrees F, 14 to 18 minutes. Transfer to a clean cutting board and shred with 2 forks.
  • Meanwhile, combine blue cheese, yogurt, mayonnaise, 2 tablespoons vinegar, hot sauce and cayenne in a medium bowl. Add the shredded chicken and stir to coat. Divide the chicken mixture among tortillas, arranging it on the lower half of each, and fold closed.
  • Heat 2 teaspoons oil in a large skillet over medium-high heat. Reduce heat to medium and add 2 quesadillas. Cook, turning once, until browned on both sides, 3 to 6 minutes total. Repeat with 2 teaspoons oil and the remaining quesadillas.
  • Combine celery, carrot and scallions with the remaining 1 tablespoon oil and 2 teaspoons vinegar in a medium bowl. Serve the quesadillas with the slaw.

Nutrition Facts : Calories 450.8 calories, CarbohydrateContent 30.1 g, CholesterolContent 92.5 mg, FatContent 21 g, FiberContent 3.5 g, ProteinContent 32.4 g, SaturatedFatContent 4.8 g, SodiumContent 766.3 mg, SugarContent 5.5 g

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