Taco Bell Chicken Quesadillas (light Version)

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 2 tablespoons low-fat cream cheese
• 2 tablespoons low-fat sour cream or 1/4 cup low-fat mayonnaise
• 2 teaspoons minced canned jalapeno slices
• 2 teaspoons jalapeno juice, from canned jalapeno slices
• 3/4 teaspoon splenda granular
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1 lb boneless skinless chicken breast
• 1 zucchini, sliced long thinly
• 1 onion, sliced
• 4 (8 inch) reduced-fat tortillas
• 1 cup light cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded

Recipe

• 1 prepare creamy jalapeno sauce by combining all ingredients in a small bowl. cover and chill so that flavors develop. stir occasionally.
• 2 preheat your barbecue grill to medium heat spray grill with low cal cooking spray.
• 3 salt and pepper each side of each chicken breast and the vegetables.
• 4 grill for 3-5 minutes per side.lightly grill the vegetables until done. cut zucchini in smaller slices. when chicken is done, slice it very thin.
• 5 when you are ready to build your quesadillas, preheat a 12" skillet over medium low heat.
• 6 when the pan is hot, lay one tortilla in the pan. arrange about 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded cheese on half of the tortilla.
• 7 arrange about 1/4 cup of sliced chicken and fourth of the vegetables over the cheese.
• 8 spread about 1 tbls of jalapeno sauce over the tortilla on the half with no ingredients on it.
• 9 fold the sauce-covered half of the tortilla onto the ingredients on the other half and press down with a spatula.
• 10 cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until the cheese inside is melted.
• 11 slice into 4 pieces and serve hot.
• 12 repeat with remaining ingredients.