Taco Bell Chicken Quesadillas Light Version Recipes

Steps:

• Prepare creamy jalapeno sauce by combining all ingredients in a small bowl. Cover and chill so that flavors develop. Stir occasionally.
• Preheat your barbecue grill to medium heat Spray grill with low cal cooking spray.
• Salt and pepper each side of each chicken breast and the vegetables.
• 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.
• When you are ready to build your quesadillas, preheat a 12" skillet over medium low heat.
• 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.
• Arrange about 1/4 cup of sliced chicken and fourth of the vegetables over the cheese.
• Spread about 1 tbls of jalapeno sauce over the tortilla on the half with no ingredients on it.
• Fold the sauce-covered half of the tortilla onto the ingredients on the other half and press down with a spatula.
• Cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until the cheese inside is melted.
• Slice into 4 pieces and serve hot.
• Repeat with remaining ingredients.

Steps:

• 1. In a large saucepan boil chicken tenders in stock/water,salt, pepper til done and easy to shredd
• 2. Prepare the creamy Jalapeno sauce by combining all ingredients in a small bowl
• 3. When you are ready to build your quesadillas preheat skillet over medium low heat, Be sure to spray pan between each Quesadilla
• 4. Lay tortilla in skillet add layer cheese on half of tortilla, top with chicken, add alittle more cheese, then on other side of tortila spread Jalapeno sauce and fold that half over the chicken half. Press with spatula, til desired brown flip over brown other side. Repeat for additional Quesadillas

Steps:

• Combine sauce ingredients and stir until smooth.
• Grill chicken in vegetable oil and cut into thin slices.
• Preheat skillet over medium heat.
• One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
• Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
• On the empty side, spread about one tablespoon of sauce.
• Fold over, and press gently with spatula.
• Cook until cheese is melted and slice each into 4 pieces.