Description
A crispy, cheesy, and protein-packed quesadilla loaded with juicy chicken, vibrant red peppers, and creamy Greek yogurt, all wrapped in a golden whole wheat tortilla. Perfect for a quick meal that feels indulgent but fuels your body.
Ingredients
Scale
- 4 large whole wheat tortillas
- 2 cups shredded cooked chicken
- 1 ½ cups shredded cheddar cheese
- 1 red bell pepper, diced
- ½ cup Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Fresh cilantro (optional, for garnish)
Instructions
- Heat a large skillet over medium heat and add a bit of olive oil to coat the surface.
- In a bowl, combine shredded chicken, Greek yogurt, garlic powder, chili powder, diced red bell pepper, and shredded cheddar. Mix well.
- Lay a tortilla flat and spread the chicken mixture over one half. Fold over into a half-moon shape. Repeat with remaining tortillas.
- Place quesadillas in the hot skillet. Cook for 3–4 minutes on each side until golden and crispy, and cheese is fully melted.
- Remove from skillet and let rest for 2 minutes before slicing into wedges.
- Serve warm, garnished with cilantro and optional yogurt, salsa, or guacamole.
Notes
- Use rotisserie chicken to save time on prep.
- Swap cheddar for mozzarella or Monterey Jack for different flavors.
- Reheat leftovers in a dry skillet or air fryer to keep them crispy.
- Double the batch and freeze uncooked quesadillas for later.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 3g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
Keywords: high protein quesadilla, chicken quesadilla, healthy quesadilla, easy dinner, quick meal, low fat