Description
A simple and delicious recipe for a high-protein chicken quesadilla, perfect for a quick and filling meal. Easy to make with pantry staples.
Ingredients
Scale
- 2 whole wheat tortillas
- 1 cup cooked, shredded chicken
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup finely chopped bell pepper
- 1/4 cup finely chopped onion
- 1 tablespoon chopped fresh cilantro (optional)
- 1 teaspoon olive oil or cooking spray
- Pinch of cumin
- Pinch of chili powder
- Salt and black pepper to taste
- Optional toppings: salsa, Greek yogurt or sour cream, avocado slices, hot sauce
Instructions
- 1. Prepare the Chicken Filling: In a medium bowl, combine shredded chicken, chopped bell pepper, chopped onion, cilantro (if using), cumin, chili powder, salt, and pepper. Mix thoroughly.
- 2. Assemble the Quesadilla: Lay one tortilla flat. Sprinkle half the cheese over one half. Spoon the chicken mixture over the cheese. Top with remaining cheese. Fold the other half over.
- 3. Cook the Quesadilla: Heat oil or spray a skillet over medium heat. Place quesadilla in the skillet. Cook for 3-5 minutes per side, until golden brown and cheese is melted.
- 4. Slice and Serve: Let the quesadilla rest for a minute, then slice into wedges.
Notes
Cool completely before storing. Wrap tightly and store in an airtight container in the refrigerator for up to 2-3 days. Can be frozen for 1-2 months if wrapped very well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (varies with ingredients)
- Sugar: Approx. 4-6g
- Sodium: Approx. 600-800mg
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 5-8g
- Protein: Approx. 35-45g