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These easy chicken quesadillas are an entire meal in a single! Loaded with chicken, veggies, avocado-mango salsa and cheese, they’re very filling and so delicious!

Chicken Quesadillas

I made this healthy chicken quesadillas recipe for dinner with my leftover avocado mango salsa and a few sauteed onions and peppers. They’re very satisfying, with almost 38 grams of protein and 17 grams of fiber. Also they are great for lunch or whilst appetizers. For more of my quesadilla recipes, try Picadillo Quesadillas, Shrimp Quesadillas, and BBQ Chicken Quesadillas.

Chicken Quesadillas Ingredients

• Chicken: Trim the fat off 16 ounces of skinless chicken breasts.
• Spices: Season the chicken with cumin, oregano, garlic powder, salt, and pepper.
• Onion: Slice half of a small onion into strips.
• Bell Pepper: Slice a red or green pepper into strips.
• Garlic: Mince one clove.
• Cheese: You’ll need a part-skim Mexican shredded cheese mix.
• Salsa: I used avocado mango salsa for extra nutrition and flavor.
• Tortillas: Buy low-carb whole-wheat tortillas, like La Tortilla Factory.

The best way to Make Chicken Quesadillas

1. Prep Chicken: Slice the breast in half lengthwise so you have got 4 cutlets. Season the chicken for the quesadillas with salt, pepper, cumin, oregano, and garlic powder.
2. Cook the Chicken: Heat a skillet over medium heat, calmly spray with oil, and cook the chicken for a number of minutes on all sides. You can too grill the chicken on an out of doors grill. Check that the cutlets are done with a meat thermometer. Once it reads 165°F, the chicken is prepared. Remove the cutlets from the warmth, cut them into strips, and put aside.
3. Sauté the Veggies: Pour a teaspoon of oil into the skillet, add the onions and peppers, and season with salt and pepper. Cook for 2 minutes, add the garlic, and proceed cooking until the vegetables are soft. Once ready, transfer to a plate.
4. Assemble the Quesadillas: Heat the skillet on medium heat and spray calmly with oil. Place a tortilla within the pan, top with cheese, chicken, onions, peppers, and salsa, after which put one other tortilla on top.
5. Cook the Quesadillas: Once the cheese melts and the underside tortilla is golden brown, place a plate on top of the quesadilla and flip the pan over so the quesadilla is on the plate. Slide the opposite side into the skillet, cook for one more minute, and take away with a spatula.

The best way to Store Chicken Quesadillas

Leftover chicken quesadillas will keep within the fridge for up to 3 days, and you may reheat them in a skillet until warm. In the event you’re cooking for one, you may store all of the ingredients individually and make the quesadillas fresh over the subsequent few days before eating.

Variations

• Tortillas: Any eight-inch whole wheat or flour tortillas will work should you can’t find low-carb tortillas.
• Chicken: My Slow Cooker Salsa Chicken or Chipotle Chicken would work well on this quesadilla recipe. Or should you prefer ground meat, try my Turkey Picadillo.
• Spices: If you have got taco seasoning readily available, use that to season your chicken.
• Vegetarian Quesadilla: Omit the chicken and cook more bell peppers and onions, or add black beans for more protein and fiber.
• Salsa: Swap mango salsa with pico de gallo or any thick jarred salsa.
• Cheese: Substitute shredded cheddar cheese.

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Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Yield: 4 servings

Serving Size: 1 quesadilla

• Slice chicken breast in half so you have got 4 cutlets.

• Season chicken with salt, cumin, garlic powder, oregano and black pepper.

• Calmly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on each side, about 2 minutes on all sides.

• Remove from heat and cut chicken into strips, put aside.

• To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.

• Cook about 2 minutes, add garlic and proceed cooking until vegetables are soft being careful to not burn the garlic. When cooked, put aside.

• Heat skillet on medium heat and calmly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the opposite tortilla.

• Cheese ought to be melted and the underside of the tortilla ought to be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the opposite side onto the skillet.

• Cook one other minute and take away with a spatula. Cut into wedges and serve with sour cream should you wish.

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Serving: 1 quesadilla, Calories: 387 kcal, Carbohydrates: 31 g, Protein: 37 g, Fat: 18 g, Fiber: 16.5 g