Description
These easy Chicken Quesadillas combine seasoned chicken, sautéed peppers and onions, melted cheese, and avocado mango salsa inside crisp whole wheat tortillas. They are ready in just 25 minutes and make a satisfying lunch or dinner.
Ingredients
16 ounces skinless chicken breast, trimmed
1 teaspoon kosher salt
Black pepper, to taste
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
Olive oil spray, as needed
1/2 small onion, sliced into strips
1 bell pepper, red or green, sliced into strips
1 clove garlic, minced
1 tablespoon olive oil
1 1/3 cups part-skim Mexican blend shredded cheese, or dairy-free cheese
1 cup avocado mango salsa
8 low-carb whole wheat flour tortillas, or gluten-free tortillas if needed
Instructions
1. Slice the chicken breast horizontally to create four thin cutlets.
2. Season the chicken with kosher salt, black pepper, cumin, garlic powder, and oregano.
3. Lightly spray a skillet with oil and heat it over medium heat. Cook the chicken for about 2 minutes per side, or until fully cooked.
4. Transfer the chicken to a cutting board and slice it into thin strips.
5. Add 1 tablespoon olive oil to the skillet. Cook the onion and bell pepper for about 2 minutes.
6. Stir in the minced garlic and continue cooking until the vegetables become tender and fragrant.
7. Lightly spray the skillet with oil and place one tortilla in the pan.
8. Sprinkle cheese over the tortilla, then add chicken, onions, peppers, and avocado mango salsa.
9. Place another tortilla on top and cook until the bottom becomes golden brown and the cheese begins to melt.
10. Carefully flip the quesadilla and cook the second side until golden and crisp.
11. Transfer the quesadilla to a cutting board, slice it into wedges, and serve warm.
Notes
Keep the skillet over medium heat so the tortillas become crisp without burning.
Avoid overfilling the quesadillas because too much filling makes them difficult to flip.
Freshly grated cheese usually melts more smoothly than pre-shredded cheese.
You can replace the chicken breast with cooked rotisserie chicken for a faster option.
For a dairy-free version, use your preferred dairy-free shredded cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individually wrapped quesadillas for up to 2 months.
Reheat in a skillet, oven, or air fryer for the crispiest texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 435
- Sugar: 5 g
- Sodium: 1009.5 mg
- Fat: 31.5 g
- Saturated Fat: 6 g
- Carbohydrates: 30.5 g
- Fiber: 16.5 g
- Protein: 47.5 g
- Cholesterol: 102.5 mg