Chicken & Veggie Quesadillas

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Chicken & Veggie Quesadillas

Course: Dinner
Keyword: chicken, one pan
Calorie: 400-500, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2
Calories: 495kcal


  • 2 Whole Wheat Tortilla (large)
  • 3 ozs Cheddar Cheese (grated)
  • 8 ozs Chicken Breast, Cooked (shredded)
  • 1/4 cup Red Onion (thinly sliced)
  • 1/3 cup Salsa
  • 2 stalks Green Onion (chopped)
  • 1/4 cup 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!


  • Leftovers

    This is best enjoyed right after cooking.
  • Gluten-Free

    Use a gluten-free tortilla.
  • Dairy-Free

    Use a dairy-free cheese.
  • More Flavor

    Season the chicken with chili powder, smoked paprika, and/or salt.
  • Additional Toppings

    Sour cream, greek yogurt, salsa, or guacamole.
  • Serving Size

    One serving is equal to one quesadilla.


Serving: 2g | Calories: 495kcal | Carbohydrates: 26g | Protein: 49g | Fat: 22g | Cholesterol: 160mg | Sodium: 901mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1419IU | Vitamin C: 9mg | Calcium: 433mg | Iron: 2mg

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