These easy chicken quesadillas are a complete meal in one! Loaded with chicken, veggies, avocado-mango salsa and cheese, they’re very filling and so delicious!

Chicken Quesadillas

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 Quesadillas 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

1. Prep Chicken: Slice the breast in half lengthwise so you have four cutlets. Season the chicken for the quesadillas with salt, pepper, cumin, oregano, and garlic powder.
2. Cook the Chicken: Heat a skillet over medium heat, lightly spray with oil, and cook the chicken for a few minutes on each side. You can also grill the chicken on an outdoor grill. Check that the cutlets are done with a meat thermometer. Once it reads 165°F, the chicken is ready. Remove the cutlets from the heat, cut them into strips, and set aside.
3. Sauté the Veggies: Pour a teaspoon of oil into the skillet, add the onions and peppers, and season with salt and pepper. Cook for two minutes, add the garlic, and continue cooking until the vegetables are soft. Once ready, transfer to a plate.
4. Assemble the Quesadillas: Heat the skillet on medium heat and spray lightly with oil. Place a tortilla in the pan, top with cheese, chicken, onions, peppers, and salsa, and then put another tortilla on top.
5. Cook the Quesadillas: Once the cheese melts and the bottom tortilla is golden brown, place a plate on top of the quesadilla and flip the pan over so the quesadilla is on the plate. Slide the other side into the skillet, cook for another minute, and remove with a spatula.

How to Store Chicken 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