Time: 15 mins
2 Whole Wheat Tortilla (large)
85g Cheddar Cheese (grated)
227g Chicken Breast, Cooked (shredded)
40g Red Onion (thinly sliced)
2 stalks Green Onion (chopped)
4g Cilantro (chopped)
1/2 Jalapeno Pepper (thinly sliced, optional)
- Heat a large non-stick skillet over medium heat. Add the tortilla to the skillet and top with grated cheese, leaving a small border around the edges. Cover with a lid and let it cook for one to two minutes until the cheese is melted.
- Add the shredded chicken breast to half the tortilla and top with red onion, salsa, green onion, cilantro, and jalapeno pepper.
- Fold the tortilla in half and gently press down. Cook for two to three minutes per side or until browned and crispy. Let the quesadilla cool slightly and then cut into wedges. Enjoy!
This is best enjoyed right after cooking.
Use a gluten-free tortilla.
Use a dairy-free cheese.
Season the chicken with chili powder, smoked paprika, and/or salt.
Sour cream, greek yogurt, salsa, or guacamole.
Make it Vegan:
Use chickpeas, black beans, tofu, or tempeh instead of chicken.
One serving is equal to one quesadilla.
Amount per serving
Calories – 495
Fat – 22g
Carbs – 26g
Fiber – 6g
Sugar – 4g
Protein – 49g