Combine 40oz chicken breast with 1 Tbsp garlic salt and 1 Tbsp black pepper
Mix in 7oz canned chipotle peppers, juice of 1 lime, and 2 Tbsps honey
Prepare chipotle sauce by combining 2 cups cottage cheese, 3 Tbsps light mayo, 3 Tbsps minced chipotle peppers, juice of 1 lime, 0.5 Tbsps garlic salt, 0.5 Tbsp black pepper, 2 Tbsps honey, and 0.5 cup fat free milk
Assemble quesadillas by placing chicken mixture and 6 cups fat free mozzarella between low calorie tortillas
Garnish with fresh chives
Wrap quesadillas in aluminum foil or place in airtight freezer bag
Freeze for up to 3 months
To reheat: wrap frozen quesadilla in wet paper towel and microwave on plate for 3-4 minutes
Optional: toast in pan or air fry for a few minutes for crispy texture
