High Protein Chicken Quesadilla
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: High Protein
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 2 large whole wheat or high-fiber tortillas
- 1 cup low-fat shredded Mexican blend cheese
- 1/4 cup non-fat plain Greek yogurt (used as a binder)
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1 tablespoon taco seasoning (low sodium preferred)
- 1 teaspoon olive oil or avocado oil spray
- Fresh cilantro for garnish (optional)
Instructions
- Step 1: Sauté the Vegetables: Place a large non-stick skillet over medium heat and add a light spray of oil. Add the diced bell peppers and onions. Sauté them for about 3 to 4 minutes until they are slightly softened and fragrant. Remove the vegetables from the pan and set them aside in a small bowl.
- Step 2: Prepare the Chicken Filling: In a medium mixing bowl, combine the cooked shredded chicken, the sautéed vegetables, taco seasoning, and the Greek yogurt. Mix everything together until the chicken is evenly coated. The Greek yogurt adds extra protein and creates a creamy texture without the need for excess mayo or sour cream.
- Step 3: Assemble the Quesadilla: Wipe the skillet clean and return it to medium heat. Place one tortilla in the pan. Sprinkle a quarter of the cheese over one half of the tortilla. Spread half of the chicken mixture over the cheese, then top with another quarter of the cheese. Fold the tortilla in half to create a half-moon shape.
- Step 4: Cook and Crisp: Cook the quesadilla for 2 to 3 minutes on the first side until the tortilla is golden brown and crispy. Carefully flip it over and space cook for another 2 minutes until the cheese is completely melted and the chicken is heated through. Repeat the process for the second tortilla. Slice into wedges and serve immediately.