High Protein Classic Cheese Quesadillas
Take your quesadilla game to the next level with these High Protein Classic Cheese Quesadillas—packed with nutritious ingredients and bold flavors! Perfect for an easy weeknight dinner or a satisfying lunch, this recipe combines hearty diced chicken breast, protein-rich black beans, and fluffy cooked quinoa with the classic melty goodness of cheddar cheese. Diced green bell peppers and red onions add a fresh crunch, while a dash of cumin and chili powder delivers a smoky, flavorful kick. Housed in whole wheat tortillas and lightly pan-seared to golden perfection, these quesadillas are both wholesome and indulgent. Garnished with fresh cilantro for an herby finish, they’re a nutritious, delicious option for anyone seeking a high-protein, quick-to-make meal. Ideal for meal prep, easy entertaining, or serving with your favorite salsa and sour cream!
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Recipe Information
Ingredients
- 4 pieces large whole wheat tortillas
- 2 cups shredded cheddar cheese
- 1 cup cooked chicken breast, diced
- 1 cup black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 medium green bell pepper, diced
- 0.5 medium red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
In a large mixing bowl, combine the cooked chicken, black beans, cooked quinoa, green bell pepper, and red onion.
Add cumin, chili powder, and salt to the mixture. Mix well to ensure even distribution of the spices.
Lay out one tortilla on a flat surface. Spread 1/4 cup of shredded cheddar cheese over one half of the tortilla.
On the same half, spoon approximately 1/2 cup of the chicken and bean mixture over the cheese.
Sprinkle an additional 1/4 cup of cheese on top of the mixture.
Fold the empty half of the tortilla over the filled side to create a half-moon shape.
Repeat steps 3 to 6 with the remaining tortillas and filling ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Place one quesadilla in the skillet and cook for 3-4 minutes on each side until the tortilla is golden brown and the cheese is melted.
Remove the quesadilla from the skillet and let it cool for a minute before cutting it into wedges.
Repeat with the remaining quesadillas, adding more oil to the skillet as needed.
Garnish the quesadilla wedges with fresh cilantro and serve immediately.
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 4617 mg | 201% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 12.3 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2047 mg | 157% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2441 mg | 52% | |
*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.
