Taco Bell Chicken Quesadillas (Light Version)

Ingredients

• 2 tablespoons low-fat cream cheese
• 2 tablespoons low-fat sour cream or 1/4 cup low-fat mayonnaise
• 2 teaspoons minced canned jalapeno slices
• 2 teaspoons jalapeno juice, from canned jalapeno slices
• 3/4 teaspoon Splenda granular
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1 lb boneless skinless chicken breast
• 1 zucchini, sliced long thinly
• 1 onion, sliced

• 4 (8 inch)  reduced-fat tortillas
• 1 cup light cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded

Directions

1. 1

   Prepare creamy jalapeno sauce by combining all ingredients in a small bowl. Cover and chill so that flavors develop. Stir occasionally.

2. 2

   Preheat your barbecue grill to medium heat Spray grill with low cal cooking spray.

3. 3

   Salt and pepper each side of each chicken breast and the vegetables.

4. 4

   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.

5. 5

   When you are ready to build your quesadillas, preheat a 12" skillet over medium low heat.

6. 6

   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.

7. 7

   Arrange about 1/4 cup of sliced chicken and fourth of the vegetables over the cheese.

8. 8

   Spread about 1 tbls of jalapeno sauce over the tortilla on the half with no ingredients on it.

9. 9

   Fold the sauce-covered half of the tortilla onto the ingredients on the other half and press down with a spatula.

10. 10

    Cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until the cheese inside is melted.

11. 11

    Slice into 4 pieces and serve hot.

12. 12

    Repeat with remaining ingredients.