- Calories: 210
- Protein: 16 g
- Total Fat:12 g
- Unsaturated Fat: 6 g
- Saturated Fat: 6 g
- Cholesterol: 40 mg
- Total Carbohydrate: 16 g
- Dietary Fiber: 7 g
- Total Sugar:4 g
- Natural Sugar: 4 g
- Added Sugar: 0 g
- Sodium: 730 mg
These cheesy quesadillas deliver the classic crave-worthy (“I want seconds!”) taste, but for a fraction of the calories, carbs, and saturated fat typically found in takeout versions. They’re a cinch to prepare, and are extra delicious served with lite sour cream, spicy salsa and/or creamy guacamole. And while they’re an excellent choice for lunch or dinner, they can easily transform into a yummy breakfast by placing a fried egg on top.
- Prep time
- Total Time
For the caramelized onions (makes ½ cup)
- •1 medium onion, thinly sliced (2¼ cups)
- •½ teaspoon olive oil or butter
- •¼ teaspoon kosher salt
- •⅛ teaspoon ground black pepper
- •1 cup water
For the cheese sauce (makes 1 ⅔ cups):
- •1 (8oz) tub ⅓ less fat cream cheese, at room temperature
- •5 teaspoons adobo sauce, from a can of chipotle peppers in adobo
- •2 teaspoons minced chipotle pepper (~1 small), from canned chipotle peppers in adobo
- •1 ½ cups reduced fat shredded Mexican blend cheese, or Colby jack cheese
- •½ teaspoon kosher salt
- •¼ teaspoon garlic powder
- •⅛ teaspoon ground cumin
- •⅛ teaspoon onion powder
- •8 whole-grain low carb tortillas (regular 8-inch size)
- •¼ cup reduced fat shredded Mexican blend cheese or Colby jack cheese
- •4 ounces cooked chicken breast, shredded
For the caramelized onions: heat the oil or butter in a large skillet over medium heat. Add the onions, salt and pepper, and stir to combine. Cook the onions for about 20-30 minutes, stirring occasionally, and slowly adding the water about ¼ cup at a time throughout the cooking process, to help scrape up the brown bits from the bottom of the pan, and to prevent the onions from sticking. You can also mist the pan and onions with olive oil spray as needed. The onions are finished when they are deeply golden, soft, and sweet. Transfer them to a bowl, and set-aside. Wipe the pan clean to prepare for frying the quesadillas.
While the onions are cooking, make the cheese sauce: Combine all the cheese sauce ingredients into a bowl and stir until evenly incorporated.
To assemble quesadillas: Liberally mist the large skillet with olive oil spray and warm over medium heat. Build each quesadilla by spreading ~3 tablespoons of the cheese sauce on one half of the tortilla, and then top the sauce with about 1 tablespoon of caramelized onions and about ½ oz of the shredded chicken.
Top with an additional sprinkling of shredded cheese (~½ tablespoon), and then fold the plain side of the tortilla over the side with the toppers (like you’re closing a book). Then, carefully transfer the quesadilla to the skillet and cook for 1-2 minutes per side. Repeat the process with the rest of the tortillas and remaining ingredients.
Cut each of the quesadilla halves into 2 large triangles, and serve with optional light sour cream, guacamole, salsa, and chopped scallions.
Nutrition provided for 1 quesadilla (2 triangles)
Try my Slow Cooker Chicken Enchiladas.