I Made 12 High Protein Chicken Quesadillas For The Freezer

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber; corn tortillas are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

cooked chicken

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Tofu is a healthier protein alternative, while canned chicken is more affordable.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and lower in calories; banana peppers are often less expensive.

Slice the chicken breasts into strips and then into bite-sized pieces.

Add the chicken pieces to a bowl.

Add 20 g of olive oil to the chicken.

Season the chicken with 8 g of garlic powder, 6 g of cayenne pepper, 3 g of cumin, 6 g of paprika, pinches of salt, and freshly ground black pepper. Stir until the chicken is fully coated with the seasonings.

Slice 2 red bell peppers into planks, then cut them into bite-sized pieces.

Dice 3 red onions (150 g total) and put them in a separate bowl.

Slice 2 whole avocados, remove the pits, and scoop the flesh into a bowl.

Add 200 g of fat-free Greek yogurt, juice of 2 limes, and 30 g of finely chopped fresh mint to the avocado. Also, add a pinch of salt and 2 g of garlic powder. Mash everything together until it becomes a bright green dipping sauce.

Heat a 28 cm (11 in) pan over medium-high heat and add the chicken in batches, avoiding overcrowding.

Cook the chicken for 1 minute, then flip and cook for another minute. It should be slightly undercooked after 2 minutes.

Remove the chicken from the pan and set it aside in a bowl.

Add 4 g of oil to the pan and add the vegetables in batches, cooking for 3-4 minutes until the onions are translucent and the peppers have brown spots. Remove from heat and add to the chicken bowl.

Stir the chicken and vegetables together to combine.

Lay out as many tortillas as possible on your table.

Add 20 g of shredded mozzarella cheese to each tortilla.

Add a spoonful of the avocado dipping sauce on top of the cheese.

Eyeball the amount of chicken and vegetables to add to each tortilla, or divide the total by 12 for precision.

Close the tortillas and press down in the middle, spreading the filling towards the edges.

Toast the quesadillas in the pan with 2 g of oil over medium heat, adding a pinch of salt to the outside of the tortillas. Cook for 45-60 seconds on each side until they have color.

Allow the quesadillas to cool for 20-30 minutes before freezing to avoid sogginess.

Wrap each quesadilla in parchment paper and place them in a Ziploc bag for freezing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens