Honey Chipotle Chicken Quesadillas

Season the chicken breast with 1.5 units of chipotle seasoning and 1 tsp olive oil; mix thoroughly 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 165°F (165°F). Remove from heat and shred the chicken using two forks.

In a blender, combine the cottage cheese, 2 tsp Cholula chipotle seasoning, light mayonnaise, 2 cloves garlic, 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 creamy sauce into the shredded chicken, then fold in the diced chives and 40 g light grated cheese until evenly distributed.

Lay a tortilla on a clean surface, sprinkle a thin layer of light grated cheese on half of the tortilla, add approximately one‑tenth of the chicken filling, then top with another thin layer of cheese; fold the tortilla in half to enclose the filling.

Heat a non‑stick pan over medium heat and toast each assembled quesadilla for 2–3 minutes per side, or until both sides are golden brown and crispy. Repeat with the remaining tortillas and filling.