Quesadillas make great quick lunches or dinners with minimal effort. Macros are for using a high-fiber burrito wrap. Easy to scale this recipe, or modify it to fit your tastes/needs.
- ⏲️ Prep time: 5 min
- 🍳 Cook time: 15 min
- 🍽️ Servings: 3
- 🔥 Calories: 390
- 🍗 Protein: 36
- 🧈 Fat: 22
- 🍞 Carbs: 24
- 🌾 Fiber: 18
Ingredients
- 3 burrito-sized tortillas
- 3 chicken thighs, skin and bone removed (or use store-bought boneless, skinless chicken thighs)
- 4 oz shredded mexican cheese
- 1 onion, sliced
- (optional) 1 bell pepper, sliced
- 1 cup greek yogurt
- (optional for sauce) Pickled jalapeno juice
- (optional for sauce) Pickled Jalapenos
- Paprika
- Cumin
- Onion Powder
- Garlic Powder
- Chili Powder
- Salt
- Pepper
- (optional) salsa, for serving with on the side
Directions
- Cut the chicken thighs into smaller-than-bite-sized pieces
- Season thighs with salt, pepper, and chili powder
- Heat some oil in a large pan
- Add sliced onion and optional bell pepper into pan, cook for 5 min until soft
- Add chicken thighs, cook until onions are browned and chicken thighs are cooked through
- While thighs cook, combine greek yogurt, optional pickled jalapeno and juice, paprika, cumin, onion powder, garlic powder, salt, and chili powder in a bowl.
- Remove chicken and onions to a plate
- On a working surface, place tortilla down and spread 1/3 of the sauce over half of the tortilla
- Top the sauce with 1/3 of the chicken
- Top the chicken with 1/3 of the peppers and onions, and then 1/3 of the cheese, then fold quesadilla over
- In a large pan, heat a small amount of oil spread evenly across the whole pan
- Place quesadilla in pan (if your pan is big enough, you can do more than one at a time).
- Cook quesadilla for 2-3 min, until browned on bottom
- Flip and cook an additional 2 min
- Remove to cutting board, cut into halves or quarters
- Serve with optional salsa