Spicy Chili Lime Chicken Quesadillas

  • U Serves 1 Person
  • P Prep: 00:07
  • P Cook: 00:07
Spicy Chili Lime Chicken Quesadillas

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 371

Calories from Fat 92

% Daily Values*

Total Fat 10.25


Saturated Fat 0.05


Polyunsaturated Fat 2.61

Monounsaturated Fat 5.03

Cholesterol 60.00


Sodium 1333.38


Potassium 288.25

Total Carbohydrate 42.36


Dietary Fiber 16.91


Sugars 4.83

Protein 44.54

Vitamin A 34.88%

Vitamin C 98.88%

Calcium 13.13%

Iron 22.25%

* Nutritional Values are estimated and may vary

³ Description

Spice up that regular ol' quesadilla!

² Ingredients

  •  1/2 Juice of 1 lime (2" dia) Fresh Lime Juice
  •  0.125 tsp Chili Powder
  •  2 oz Brussels Sprouts
  •  0.125 cup (8 fl oz) Water
  •  1 serving (serving = 4 oz) Kirkland Signature Chicken Tenderloins
  •  1.5 serving (serving = 1 tsp) Lee Kum Kee Sriracha Chili Sauce
  •  1/2 serving (serving = 2/3 cup) Publix Frozen Kernel Corn
  •  2 serving (serving = 1 tortilla) La Tortilla Factory Smart & Delicious Low Carb High Fiber Original Tortillas
  •  1 serving (serving = 1/4 cup) Go Veggie Cheddar Shreds

q Directions

Mix the water, sriracha, lime juice, and chili powder. Chop the raw chicken into cubes and place it in a pan with the sauce mixture. Cook on a medium heat until the chicken is fully cooked.

Steam and shred your brussel sprouts. Also, thaw out your corn kernels (I microwave for 30-60 seconds in water).

Spray a pan with nonstick spray. Take 1 small tortilla and place it in the pan. On top put the cheese, steamed and shredded Brussel sprouts, corn kernels, a drizzle of sriracha, and the cooked chicken. Place 1 more small tortilla on top. Cook on a medium heat until lightly browned. Flip. Cook to brown the other side. Slice into 6 pieces and serve.

I recommend serving with a healthy avocado ranch.

Recipe Provided by @pbeechie

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