← Back to contents

Main Dishes · No. 76

Chicken Quesadillas

This easy chicken quesadilla recipe is a complete meal in one! Loaded with chicken, veggies, avocado-mango salsa and cheese, it's very filling and so delicious!

Serves 4Total time 25 min435 calories per servingMexicanDinner, Lunch

Chicken Quesadillas
Tap to see full size

Ingredients

  • 16 ounces skinless chicken breast, fat trimmed
  • 1 teaspoon kosher salt, and black pepper, to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • olive oil spray
  • 1/2 small onion, cut into strips
  • 1 bell pepper, red or green cut into strips
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1-1/3 cup part-skim Mexican blend shredded cheese, or dairy free cheese like Violife
  • 1 cup avocado mango salsa
  • 8 low-carb whole wheat flour tortillas, La Tortilla Factory original size (or gf tortillas like siete)

Method

  1. Slice chicken breast in half so you have 4 cutlets.
  2. Season chicken with salt, cumin, garlic powder, oregano and black pepper.
  3. Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides, about 2 minutes on each side.
  4. Remove from heat and cut chicken into strips, set aside.
  5. To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
  6. Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
  7. Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla.
  8. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
  9. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

Notes

  • Family rule (no green bell peppers): the recipe calls for 1 bell pepper, red or green. Use a red bell pepper or leave it out.
  • From the family list: about 25 min, ~435 cal, 47 g protein. Recipe says red or green pepper. Use red or skip it.
  • Times from the recipe page: prep 10 min, cook 15 min, total 25 min.
  • 435 calories per serving, from the recipe page (yield as listed: 4 servings).
  • Recipe and photo from Skinnytaste (skinnytaste.com), by Gina Homolka. Saved for personal use.

Find more like this

Source: Website by Gina Homolka (Skinnytaste) (original post)

Added 2026-10-04

Back to contents