Chicken Quesadilla
I made this healthy chicken quesadillas recipe for dinner with my leftover avocado mango salsa and some sauteed onions and peppers. They are very satisfying, with almost 38 grams of protein and 17 grams of fiber. They are also great for lunch or even as appetizers. For more of my quesadilla recipes, try Picadillo Quesadillas, Shrimp Quesadillas, and BBQ Chicken Quesadillas.
Chicken Quesadilla 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 blend. Salsa: I used avocado mango salsa for extra nutrition and flavor. Tortillas: Buy low-carb whole-wheat tortillas, like La Tortilla Factory.
How to Make Chicken Quesadillas
How to Store Quesadillas
Leftover chicken quesadillas will keep in the fridge for up to three days, and you can reheat them in a skillet until warm. If you’re cooking for one, you can store all the ingredients separately and make the quesadillas fresh over the next few days before eating.
More Latin Recipes You’ll Love
Salsa Verde Chicken Arroz con Pollo (Rice and Chicken) Slow Cooker Chicken Tacos Chicken and White Bean Enchiladas Chicken Chimichangas
Tortillas: Any eight-inch whole wheat or flour tortillas will work if you can’t find low-carb tortillas. Chicken: My Slow Cooker Salsa Chicken or Chipotle Chicken would work well in this quesadilla recipe. Or if you prefer ground meat, try my Turkey Picadillo. Spices: If you have taco seasoning on hand, 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.
