High Protein Chicken Quesadilla
These crispy, cheesy quesadillas are packed with flavor and perfect for a satisfying meal any night of the week.
Ingredients
- 1.5 lb Boneless Skinless Chicken Breast
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tbsp Olive Oil
- 2 cups Shredded Mexican Blend Cheese
- 4 large Flour Tortillas
- 1/2 cup Red Bell Pepper, diced
- 1/4 cup Pickled Jalapenos, sliced
- 2 tbsp Butter
- Sour Cream for dipping
- Salsa for dipping
Instructions
- Season the chicken breasts with cumin, chili powder, garlic powder, and salt. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until cooked through. Let rest 5 minutes, then dice or shred the chicken.
- Lay out the flour tortillas. Sprinkle a generous layer of shredded Mexican blend cheese on one half of each tortilla. Top the cheese with the diced chicken, diced red bell pepper, and sliced pickled jalapenos.
- Add another layer of cheese on top of the fillings. This double cheese layer acts like glue to hold everything together. Fold each tortilla in half.
- Melt about 1/2 tablespoon butter in a large skillet over medium heat. Place one or two quesadillas in the skillet and cook for 3 to 4 minutes on the first side until the tortilla is deeply golden and crispy.
- Carefully flip and cook for another 3 minutes until the second side is golden and all the cheese is melted throughout.
- Repeat with the remaining quesadillas, adding more butter to the skillet for each batch. Let them rest for 1 minute, then cut into wedges. Serve with sour cream and salsa for dipping.
Nutrition
Serving: 1servingCalories: 665kcalCarbohydrates: 36gProtein: 55gFat: 33g
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