High Protein Chipotle Chicken Quesadilla
Smoky, spicy, and loaded with wholesome ingredients, this **High Protein Chipotle Chicken Quesadilla** is your ultimate go-to for a nutritious yet satisfying meal. Featuring tender, marinated chicken breast infused with the bold flavors of chipotle peppers, garlic, and cumin, these quesadillas are packed with protein and fiber, thanks to the addition of hearty black beans. Nestled in whole wheat tortillas and oozing with melted cheddar cheese, each bite delivers a perfectly crisp exterior with rich, savory goodness inside. Ready in just 40 minutes, this recipe is ideal for busy weeknights. Serve with a side of creamy low-fat Greek yogurt and zesty salsa for an effortlessly delicious dip, and don't forget a sprinkle of fresh cilantro for an optional burst of brightness. Whether you're meal prepping, fueling your post-workout routine, or simply craving a flavorful Tex-Mex-inspired dish, this quesadilla is perfect for satisfying your hunger and health goals in one delightful plate!
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Recipe Information
Ingredients
- 1 pound(s), boneless and skinless Chicken Breast
- 1 tablespoon Olive Oil
- 1 tablespoon, chopped Chipotle Peppers in Adobo Sauce
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Cumin Powder
- 1 cup, canned, drained and rinsed Black Beans
- 4 pieces Whole Wheat Tortillas
- 1 cup, shredded Cheddar Cheese
- 0.5 cup Low Fat Greek Yogurt
- 0.5 cup Salsa
- 0.25 cup, chopped (optional) Fresh Cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Begin by slicing the chicken breast into thin strips.
In a bowl, combine olive oil, chopped chipotle peppers, garlic powder, cumin, salt, and black pepper. Add the chicken strips to the bowl and coat well with the marinade. Allow the chicken to marinate for at least 10 minutes.
Heat a non-stick skillet over medium-high heat. Add the marinated chicken strips and cook for about 5-7 minutes until fully cooked, stirring occasionally. Remove the chicken from the pan and set aside.
In the same skillet, add the drained and rinsed black beans and cook for about 2 minutes until they are heated through. Set the beans aside with the chicken.
Lay out the tortillas on a flat surface. Spread a handful of shredded cheddar cheese on one half of each tortilla, followed by an even distribution of the cooked chicken and black beans.
Fold the tortillas over to create a half-moon shape.
Heat a large skillet or griddle over medium heat. Place the quesadillas in the skillet (you may need to work in batches depending on pan size) and cook for 3-4 minutes on each side until the tortillas are golden and the cheese is melted.
Once cooked, remove the quesadillas from the skillet and allow them to cool slightly. Cut each quesadilla into thirds and serve warm.
Optionally, garnish with fresh cilantro and serve with a dollop of low-fat Greek yogurt and salsa on the side.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.7 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 313 mg | 24% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 574 mg | 12% | |
*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.
