Chicken Quesadillas

Why You’ll Love Chicken Quesadillas Recipe

• Balanced and filling: packed with lean chicken, veggies and cheese, so it works as a complete meal.

• Quick prep: it comes together in about 25 minutes, making it perfect for a weeknight dinner.

• Fresh flavor: the avocado‑mango salsa adds brightness and contrast to the warm, melty quesadilla.

• Customizable: swap the salsa, tortillas or veggies to suit your dietary needs or taste.

• High in protein: one serving delivers nearly 48 grams of protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 16 oz skinless chicken breast, fat trimmed

• 1 tsp kosher salt, and black pepper, to taste

• ½ tsp cumin

• ½ tsp garlic powder

• ¼ tsp oregano

• Olive oil spray or a small amount of oil for cooking

• ½ small onion, sliced into strips

• 1 bell pepper (red or green), sliced into strips

• 1 clove garlic, minced

• 1 Tbsp olive oil for sautéing the veggies

• 1 1/3 cups part‑skim Mexican blend shredded cheese (or dairy‑free alternative)

• 1 cup avocado‑mango salsa

• 8 low‑carb whole wheat flour tortillas (or gluten‑free tortillas)

Directions

1. Slice the chicken breast in half lengthwise to make 4 thin cutlets. Season both sides with salt, pepper, cumin, garlic powder, and oregano.

2. Heat a skillet over medium heat, spray with oil, and cook the chicken 2–3 minutes per side until cooked through (165°F internal temperature). Remove, slice into strips, and set aside.

3. In the same skillet, heat 1 tablespoon olive oil. Add onions and peppers with a pinch of salt and pepper, and sauté about 2 minutes. Add garlic and cook until vegetables are soft. Set aside.

4. Clean the skillet, spray lightly with oil, and place one tortilla in the pan. Layer with cheese, chicken, sautéed vegetables, a spoonful of salsa, and more cheese. Top with another tortilla.

5. Cook until the bottom is golden and cheese starts to melt. Place a plate on top, invert the quesadilla onto it, and slide it back into the skillet to cook the other side until golden.

6. Remove, slice into wedges, and serve warm with optional sour cream, guacamole, or extra salsa.

Servings and timing

• Servings: 4 quesadillas

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Use gluten-free tortillas if needed.

• Swap avocado‑mango salsa with pico de gallo, salsa verde, or your favorite salsa.

• Make it vegetarian by skipping the chicken and adding black beans or extra veggies.

• Experiment with different cheeses like cheddar, pepper jack, or dairy-free blends.

• Add chili powder, smoked paprika, or jalapeños for extra spice.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:

• Skillet: Reheat over medium heat until warmed through and crisp.

• Microwave: Not recommended if you want to retain crispiness.

FAQs

1. Can I use leftover cooked chicken instead of cooking fresh?

Yes, shredded cooked chicken works well—just season it before assembling.

2. What kind of tortillas are best for this recipe?

Use 8-inch whole wheat or low-carb flour tortillas. Gluten-free options also work.

3. Can I make these spicier?

Yes—add chili powder, jalapeños, or use a spicy salsa.

4. How can I reduce the calories or fat?

Use part-skim or less cheese, lean chicken, and non-stick spray instead of oil.

5. Can I prepare parts of this ahead of time?

Yes. Cook and slice the chicken, and sauté the vegetables in advance. Store in the fridge until ready to assemble.

6. What should I serve with these quesadillas?

Sour cream, guacamole, salsa, a side salad, or steamed veggies pair well.

7. Can I freeze quesadillas?

Freezing isn’t recommended due to texture changes. Best enjoyed fresh or refrigerated.

8. Are these quesadillas suitable for meal prep?

Yes, they’re easy to reheat and high in protein, making them great for lunch or dinner.

9. Can I use a different salsa than avocado‑mango?

Absolutely—use any salsa you like, just avoid watery ones that may make the quesadilla soggy.

10. How should I flip the quesadilla without it falling apart?

Use a plate: cover the skillet with a plate, flip the quesadilla onto it, then slide it back into the skillet.

Conclusion

These Chicken Quesadillas are everything you want in a fast, flavorful meal. Juicy seasoned chicken, sautéed veggies, melted cheese, and a bright salsa come together in a crisp tortilla for a filling dish that’s easy to customize. With only 25 minutes from start to finish, they’re ideal for busy nights or satisfying lunches.