For the sauce:
2 tablespoons light mayonnaise (instead of regular mayonnaise)
2 tablespoons fat-free sour cream (instead of regular sour cream)
1 tablespoon pickled jalapenos, diced
1 tablespoon juice from the jar of pickled jalapenos
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon salt
For the quesadilla:
¾ cup shredded, cooked chicken breast (skinless)
2 teaspoons taco seasoning (look for a reduced-sodium or WW-friendly version)
2 8-inch whole wheat or low-point flour tortillas (look for WW-friendly options, such as La Banderita Low-Carb Tortillas)
¼ cup shredded reduced-fat Monterey jack
(instead of full-fat)
¼ cup shredded reduced-fat cheddar cheese (instead of full-fat)
How to make Taco Bell Quesadilla?
Please c-lic-k the photo or the “next >” button below to see the instructions.
Add all of the sauce ingredients to a small bowl and whisk to combine.
Add the chicken and taco seasoning to a separate small bowl and toss to coat the chicken in the seasoning.
Spread half of each tortilla with 1-2 tablespoons of the quesadilla sauce (you won’t use all of it), then top with the reduced-fat Monterey
Sprinkle the seasoned chicken over the cheese and top with the reduced-fat cheddar cheese.
Fold the tortillas closed and place them in an air fryer basket. Lightly spritz with cooking spray.
Air fry at 350°F for 6-8 minutes, flipping halfway through cooking, until the tortillas are browned and crispy to your liking.
Serve with extra sauce for dipping, if desired.
WW Points Calculation: For the sauce:
Light mayonnaise (2 tbsp): 2 pt
Fat-free sour cream (2 tbsp): 0 pt
Pickled jalapenos (1 tbsp): 0 pt
Pickled jalapeno juice (1 tbsp): 0 pt
Cumin (½ tsp): 0 pt
Chili powder (½ tsp): 0 pt
Salt (¼ tsp): 0 pt
For the quesadilla:
continued on next page
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