Taco Bell Chicken Quesadillas (Light Version) - cooking recipe

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

Preparation

Prepare creamy jalapeno sauce by combining all ingredients in a small bowl. Cover and chill so that flavors develop. Stir occasionally.
Preheat your barbecue grill to medium heat Spray grill with low cal cooking spray.
Salt and pepper each side of each chicken breast and the vegetables.
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.
When you are ready to build your quesadillas, preheat a 12\" skillet over medium low heat.
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.
Arrange about 1/4 cup of sliced chicken and fourth of the vegetables over the cheese.
Spread about 1 tbls of jalapeno sauce over the tortilla on the half with no ingredients on it.
Fold the sauce-covered half of the tortilla onto the ingredients on the other half and press down with a spatula.
Cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until the cheese inside is melted.
Slice into 4 pieces and serve hot.
Repeat with remaining ingredients.