High Protein Chipotle Chicken Quesadillas

Chicken

1. 1

   Mix paprika, onion powder, garlic powder, oregano, cumin, coriander, and cayenne pepper to create a chipotle seasoning.

2. 2

   Season the 800 g chicken breast with the chipotle seasoning and air‑fry at 400°F (400°F) for 12–15 minutes.

3. 3

   Remove the chicken and set aside. Add the sliced onion to the same air‑fryer tray and air‑fry at 350°F (375°F) for 8–10 minutes.

4. 4

   Shred the cooked chicken and set aside.

Chipotle sauce

5. 5

   In a bowl, combine cottage cheese, light mayonnaise, salsa, chipotle paste, lime juice, garlic powder, honey, chopped coriander, and salt to taste; mix until smooth.

Assembly

6. 6

   Lay a tortilla, spread a layer of chipotle sauce, add shredded chicken, sprinkle grated low‑fat cheddar and mozzarella, then fold the tortilla.

7. 7

   Cook each quesadilla in the air fryer at 400°F (400°F) until the cheese melts and the tortilla is golden, about 3–4 minutes per side.

Storage

8. 8

   Cool, wrap in foil, and refrigerate or freeze. Reheat frozen quesadillas wrapped in a damp paper towel in the microwave for 3–4 minutes, then finish in the air fryer for crispness; reheat refrigerated quesadillas in the microwave for 30 seconds then air‑fry until hot.