High Protein Cheesy Honey Chipotle Chicken Quesadillas

Season the chicken breast with 1.5 units of chipotle seasoning and 1 tsp olive oil; toss to coat evenly.

Place the seasoned chicken in a covered skillet over medium heat and cook for 8–10 minutes per side, or until the internal temperature reaches 167°F (165°F). Remove from heat and shred the chicken using two forks.

In a blender, combine the cottage cheese, the remaining 2 tsp chipotle seasoning, light mayonnaise, 2 garlic cloves, juiced lime juice, chipotle in adobo sauce, buffalo sauce, and honey; blend for about 2 minutes until the mixture is smooth and creamy.

Stir the blended sauce into the shredded chicken, then fold in the diced chives and 40 g light grated cheese until evenly distributed.

Warm a tortilla briefly in a pan, then spread a thin layer of cheese on half of the tortilla, add roughly one‑tenth of the chicken filling, top with another thin layer of cheese, and fold the tortilla over to enclose the filling.

Cook the assembled quesadilla in a lightly oiled pan over medium‑high heat, pressing gently, until both sides are golden brown and crispy, about 2–3 minutes per side. Repeat the process with the remaining tortillas and filling.