High Protein Chicken and Cheese Quesadilla
Elevate your weeknight meal routine with this High Protein Chicken and Cheese Quesadilla recipe, a flavor-packed dish that's both nutritious and satisfying. Combining tender, grilled chicken breasts seasoned with a zesty blend of garlic and chili powder, fresh spinach, crisp bell peppers, and gooey layers of mozzarella and cheddar cheese, this quesadilla delivers the perfect balance of taste and texture. Encased in wholesome whole wheat tortillas, each serving is loaded with protein and vibrant vegetables, making it an ideal choice for fitness enthusiasts or busy families craving a quick yet wholesome dinner option. Ready in under 40 minutes, these quesadillas are golden-brown perfection, served alongside tangy salsa and creamy sour cream for dipping. Perfect for meal prepping, post-workout refueling, or a crowd-pleasing appetizer—this recipe is a delicious way to power up your plate!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Chili powder
- 4 large Whole wheat tortillas
- 1.5 cups Shredded mozzarella cheese
- 1.5 cups Shredded cheddar cheese
- 1 large Bell pepper, thinly sliced
- 1 medium Red onion, thinly sliced
- 1 cup Fresh spinach
- as needed Cooking spray
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
Begin by preparing the chicken. Pound the chicken breasts to an even thickness using a mallet or rolling pin to ensure they cook evenly.
In a small bowl, mix olive oil, salt, black pepper, garlic powder, and chili powder. Rub this mixture over both sides of the chicken breasts.
Heat a grill pan or skillet over medium-high heat. Once hot, add the chicken and cook for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove and let rest for a few minutes before slicing thinly.
Lay out the tortillas flat. On half of each tortilla, spread a layer of mozzarella and cheddar cheese, followed by a few slices of chicken, bell pepper, red onion, and a handful of spinach. Top with another layer of cheese.
Fold the tortillas to enclose the filling.
Heat a large non-stick skillet over medium heat and lightly coat with cooking spray. Cook each quesadilla for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted inside.
Remove from the skillet and let sit for a minute before cutting into wedges.
Serve warm with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 6460 mg | 281% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 26.3 g | ||
| Protein | 177.1 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2875 mg | 221% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1933 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
