Easy Chicken Quesadillas for Busy Weeknights

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.

Set a pan over medium heat and add 1 tbsp of oil.

Add 1 lb of washed and cut chicken breast to the pan and stir.

Cook the chicken for 15 minutes or until browned.

Add 3/4 cup of water and 1 packet of taco seasoning to the chicken; stir.

Let the mixture cook for about 5 minutes or until thickened.

Prepare store-bought flour tortillas and set them aside.

For each quesadilla, place 2 oz of shredded Monterey Jack cheese on a tortilla.

Divide the cooked chicken mixture into four portions and place one portion on top of the cheese.

Add some more cheese on top of the chicken and fold the tortilla over.

Brush oil in a pan and set it over medium heat.

Cook each quesadilla for 2 minutes per side, turning frequently to avoid burning.

Brush oil on the side facing up before flipping the quesadilla.

Cut the quesadilla after cooking and serve with pico de gallo and guacamole.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens