Taco Bell Chicken Quesadillas Light Version Recipes

TACO BELL 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.

TACO BELL CHICKEN QUESADILLA

Steps:

• Place sour cream, mayonnaise, taco seasoning, chili powder, and green sauce in a bowl. Stir until thoroughly combined.
• Prepare chicken breasts by slicing in half horizontally. Place cut chicken breasts between two sheets of plastic wrap and gently pound to between 1/4 inch and 3/8 inch thick.
• Season chicken breasts on both sides with a small amount of salt and ground black pepper.
• Add two teaspoons of olive oil to a medium sized skillet. Heat the skillet to medium-high.
• Place chicken breasts into the pan, cook for 4 to 5 minutes, then flip the chicken over and cook for another 4 to 5 minutes or until the chicken is completely cooked through.
• Place chicken on a cutting board, let it rest for 5 minutes before slicing it into 1/4 inch slices.
• Wipeout the skillet with a paper towel. Add 1 10 inch tortilla so the skillet. Turn the temperature to medium-low.
• Drizzle about 1 1/2 tablespoons of the creamy jalapeno sauce over the tortilla.
• Add 1/3 cup of Monterey jack cheese, and add 1/3 cup of Cheddar cheese. Add enough pieces of chicken to cover the toritlla. Add the top tortilla.
• Cook for 2 to 3 minutes before flipping, then cook on the other side for an additional minute or two.
• Cut the quesadilla into thirds before serving.

TACO BELL CHICKEN QUESADILLA

Steps:

• Place a large skillet that you can fit with a lid over very low heat.
• In a small bowl whisk together the ingredients for the sauce.
• Divide the sauce between three tortillas.
• Working with one tortilla at a time, spray the skillet with a very small amount of cooking spray. Place the tortilla (that has been prepared with the sauce) in the skillet. Add about 2/3 cup of a cheese, 1/3 a cup of chicken and a little more cheese. Top with a second tortilla shell.
• Let it cook for about two minutes or until the shell begins to turn golden brown. Cover while it is cooking. Flip it over, recover, and cook for another two minutes. Repeat with the other prepared tortillas.
• Slice with a pizza cutter and enjoy.

TACO BELL CHICKEN QUESADILLAS (LIGHT VERSION)

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.

COPYCAT TACO BELL CHICKEN ENCHILADA BOWL

Steps:

• Lightly season and cube chicken and cook in a medium pan with a little bit of water,olive oil, and taco seasoning.
• Add 3-4 Tbsp of enchilada sauce to cooked rice and mix well.
• Layer in a salad bowl (or similiar) in this order.
• Refried beans on bottom layer,next a layer of rice,chicken, enchilada sauce, green onions, cheese.
• Then microwave for about 2 to 3 minutes.
• Top with sour cream.
• This recipe can be tripled and made in a 8x8 pan to make more servings.
• Hot peppers and tomatoes and lettuce can be added within the layers.
• Enjoy!