Description
These protein-packed chicken quesadillas are the perfect solution for busy school nights. Combining tender shredded chicken, colorful vegetables, and melted cheese, this meal is not only quick to prepare under 30 minutes but also highly nutritious. It is designed to satisfy hungry students while ensuring they receive energy-sustaining fuel for their academic day. Simple, flavorful, and kid-friendly, these handheld snacks make transitioning back to school schedules seamless for the entire family.
Ingredients
2 cups cooked and shredded chicken breast or thighs
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
1 cup bell peppers or corn
1 cup pre-cooked rice
2 cups shredded cheddar or Monterey Jack cheese
1 tbsp cumin and cilantro blend
4 large flour tortillas
Instructions
Heat olive oil in a large skillet over medium-high heat.
Sauté the onions and garlic until translucent and fragrant.
Add the bell peppers or corn and cook until slightly tender.
Stir in the pre-cooked chicken, spices, and pre-cooked rice until well combined and heated through.
Place a tortilla on a flat surface and add a layer of the chicken mixture inside.
Sprinkle a handful of shredded cheese over the filling and fold the tortilla in half.
Lightly brush the skillet with oil or cooking spray.
Place the quesadilla in the pan and sear both sides until golden brown and the cheese is melted.
Notes
Serve with a side of mild salsa or sour cream. Can be prepared in advance and refrigerated for up to 3 days. Reheat in a skillet to regain crispness.
- Prep Time: 15
- Cook Time: 15
- Category: Lunch
- Method: Pan-searing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg