Healthy Chicken Quesadilla Recipe (Quick and Easy!)
This Healthy Chicken Quesadilla is one of those recipes that makes everyone at the table happy. Loaded with high-protein, juicy chicken, fresh veggies, and gooey melted cheese tucked inside a crispy golden tortilla, it’s a simple, family-friendly meal that comes together in no time!
Ingredients
- 1 lb (450 g) deboned chicken thighs (or chicken breasts, rotisserie chicken) cut into small pieces (2/3 inch)
- 1 cup red bell pepper (small diced)
- 1 cup yellow bell pepper (small diced)
- 2 cups yellow onion (thinly sliced)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp dried oregano
- 1 tsp salt
- ¼ tsp pepper
- ¾ cup reduced-fat Monterey Jack cheese
- ¾ cup reduced-fat Cheddar cheese
- 1 cup reduced-fat Mozzarella cheese
- 4 medium flour tortillas (or corn tortillas, whole wheat tortillas)
- cooking spray (or butter)
FOR SERVING
- Greek yoghurt or sour cream (optional)
- guacamole (optional)
- salsa (optional)
- lime wedges (optional)
Instructions
- In a small bowl, combine the garlic powder, onion powder, smoked paprika, chili powder, cumin, dried oregano, salt, and black pepper. Stir until evenly blended.
- Place the chicken thigh pieces in a large bowl. Sprinkle the seasoning mixture over the chicken and toss well until every piece is evenly coated.
- Heat a large skillet over medium heat. Add a small drizzle of oil and cook the seasoned chicken for 3–4 minutes, stirring occasionally, until the pieces are nicely seared on the outside and cooked through. The edges should look lightly golden.
- Add the sliced bell pepper and onion directly to the skillet with the chicken. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. Remove from heat and set aside.
- Spray a clean skillet with cooking spray and heat it over medium heat (or add a small amount of butter or oil). Place one tortilla in the pan and sprinkle a thin layer of shredded cheese over half of it. Spoon some of the chicken and vegetable mixture on top, then add a little more cheese. Fold the empty half of the tortilla over the filling and gently press down.
- Cook for 2–3 minutes, until the underside is golden brown and crispy. Carefully flip with a spatula and cook for another 2–3 minutes, until the second side is golden and the cheese is fully melted. Repeat with remaining tortillas.
- Transfer the quesadillas to a cutting board and let them rest for 2–3 minutes. This helps the cheese set so it doesn’t spill out when sliced. Cut into wedges and serve with sour cream, guacamole, salsa, or a squeeze of fresh lime juice.
- Serve with Greek yogurt (sour cream), quacamole, salsa, or a squeeze of lime juice. Enjoy!
Notes
Smart trick:
To make your chicken quesadilla taste better, even if using reduced-fat cheese, add 1–2 tablespoons of Greek yogurt or light sour cream inside the filling. This makes the inside creamy, giving it the same richness as if you had the extra cheese, for only about 10–20 calories.
To make your chicken quesadilla taste better, even if using reduced-fat cheese, add 1–2 tablespoons of Greek yogurt or light sour cream inside the filling. This makes the inside creamy, giving it the same richness as if you had the extra cheese, for only about 10–20 calories.