Coat the chicken breasts with chipotle seasoning and olive oil. Mix well.
Cook chicken in a covered pan on medium heat for 8-10 minutes each side.
In a blender, combine low fat cottage cheese, chipotle seasoning, light mayonnaise, garlic cloves, lime juice, chipotle sauce, hot sauce, and honey. Blend until smooth and creamy.
Shred the cooked chicken apart.
Add the shredded chicken to a bowl along with the blended sauce, a portion of the light grated cheese, and chives. Mix well.
Place a warm tortilla on a flat surface. Add light grated cheese, distribute 1/10th of the chicken filling over half of the tortilla, top with more grated cheese, and fold it over.
Pan-fry the folded quesadilla with cooking spray on each side until golden brown and crispy. Repeat for the remaining quesadillas.
Cook it hands-free.
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