My new found love, Lifetime Cheese, makes the most delicious fat free cheeses I have ever tasted.  Usually fat free cheeses taste rubbery and melt terribly. Lifetime Cheese actually tastes great and melts perfectly!  I love the variety they offer as well (not just the typical mozzarella and cheddar).  When I saw that they make a "Mild Mexican" flavor, I knew I had to finally make chicken quesadillas. Once I started sauteing the colorful vegetables I knew that this recipe would be amazing and healthy.  Mmmm I wish I had leftovers to enjoy again tomorrow!  

You can find this cheese at most grocery stores, but if you don't find it there you can also buy it from their website (link above)!

  • 2 large 99% fat free boneless and skinless chicken breasts 
  • 1 tbsp of vegetable oil 
  • Juice of 2 limes
  • 3 garlic cloves, minced
  • 1/4 tsp of red pepper flakes
  • Sprinkling of fajita seasoning 
  • 2 tbsp of extra virgin olive oil, divided
  • 1 red pepper, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 1/2 large yellow onion, chopped
  • 1/2 cup chopped mushrooms (your favorite variety)
  • 1 cup of packed baby spinach
  • 8 oz of Mild Mexican Lifetime Cheese, grated
  • 6 10 inch Fat Free Tortillas
Ingredients for Topping: 
  • Fat Free Greek Yogurt (Preferably Oikos)
  • Homemade Guacamole, see recipe link above

Preheat the oven to 350 degrees. 

Butterfly the chicken and put the thin breasts into a zip-loc bag with the vegetable oil, lime juice, garlic, and red pepper flakes. Massage the mixture around the chicken and let it marinade for at least an hour in the fridge. 

While the chicken is marinating, chop the red pepper, green pepper, onion, and mushrooms and set aside.  Grate the cheese and set aside as well.  *If making guacamole, you will also have time to prepare it during this time.* 

After the chicken has marinated, remove it from the fridge and cut the breasts into small cubes.  Heat 1 tablespoon of olive oil in a medium large pan and add the chicken cubes. Sprinkle some fajita seasoning on your chicken, as much as you like  Saute the chicken until they are cooked through. Remove the chicken from the pan and set aside. 

Add the remaining tablespoon of olive oil to the pan along with the peppers, onions, and mushrooms.  Saute for a few minutes until the onion are soft and translucent.  Add the cooked chicken back to the pan along with the spinach and saute for about one minute, until the spinach has wilted.  

Place two tortillas on a baking sheet.  Scoop the chicken and vegetable mixture onto each tortilla and sprinkle some cheese over the top of each one.  Then top with another tortilla.  Bake the quesadillas in the oven for about 15-20 minutes, or until the cheese has melted and the tortillas are slightly toasted.  

Cut the tortillas into fourths and serve immediately with some plain yogurt, guacamole, and any other of your favorite dipping sauces! 
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