Yield:
1 Serving
Prep Time:
10 Minutes
Cook Time:
35 Minutes*
Category
Lunch + Dinner
Calories:
299.6
Carbs:
22.2
Fat:
4
Fiber:
5.5
Protein:
43.7
WW Points:
3
ingredients
for the quesadilla:
1 Cut Da Carb flatbread (or flatbread/tortilla of choice)
20 g light cheese
50 g onion and pepper mixture (see instructions below)
130 g shredded grilled or cooked chicken
for the dipping sauce:
50 g nonfat Greek yogurt
10 g your favorite hot sauce
for the peppers and onion mixture:
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 medium brown onion, sliced
directions
Step 1: Make the Pepper and Onion Mixture
Heat a skillet over medium-high heat and spray lightly with avocado oil. Add the sliced onions and peppers, and season with salt, black pepper, garlic powder, and onion powder.
Let them cook undisturbed for 10 minutes. Toss well, then continue cooking for another 10 minutes. Check for doneness—cook an additional 5–10 minutes as needed, until deeply caramelized and tender.
Tip: This mixture stores well in the fridge and is perfect for quick weekday meals.
Step 2: Assemble and Cook the Quesadilla
Heat a nonstick skillet over medium-high heat. Once hot, place your flatbread in the skillet. On one half, sprinkle half the cheese, then layer on the pepper and onion mixture, shredded chicken, and top with the remaining cheese. Fold the flatbread in half.
Cook for 2 minutes on the first side, or until golden and the cheese begins to melt. Carefully flip and cook for another 2 minutes until evenly crispy and melted through. Remove, slice, and serve immediately.
Step 3: Make the Dipping Sauce
In a small bowl, mix together the nonfat Greek yogurt and hot sauce. Serve on the side for dipping.
*Tip: Since the onion and pepper mixture is already prepped, making this quesadilla again during the week will only take about 5–6 minutes!