Dinner · 20 min · mexican

Copycat Chicken Quesadilla (Chipotle’s style)

Mexican flavors, weeknight effort. Cooked chicken breast meets low-carb flour tortillas in a 20-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 40 grams of protein per serving. Naturally high-protein, it scales cleanly if you are cooking for more than one.

Ingredients

• 8 oz Cooked chicken breast
• 2 Low-carb flour tortillas
• 2/3 cup Reduced-fat Monterey jack
• 1 tbsp Chipotle peppers in adobo
• 1/2 tsp Cumin
• 1/4 cup Fresh tomato salsa
• 2 tbsp Plain Greek yogurt
• 2 tbsp Cilantro

Steps

1. Toss the shredded chicken with minced chipotle, adobo sauce, and cumin — the chipotle folds straight into the cheese melt.
2. Lay one tortilla in a hot dry skillet, scatter half the cheese, the chicken, then the rest of the cheese; cheese on both sides glues the whole thing shut.
3. Cover with the second tortilla and press gently with a spatula so every layer fuses.
4. Cook 3 minutes per side until the tortilla blisters and the cheese runs at the edges.
5. Rest 2 minutes before cutting — cutting hot sends the cheese sliding out.
6. Slice into quarters and serve with salsa and a lime-yogurt drizzle: yogurt, lime juice, and a pinch of salt.

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