Chicken and Veggie Quesadillas
Quick and easy chicken and veggie quesadillas using pre-cooked filling and leftover ingredients, perfect for busy nights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Omnivore
Ingredients
Scale
- 2 cups pre-cooked chicken, chopped
- 1 cup bell peppers, diced
- 1 cup onions, diced
- 1 cup spinach, chopped (optional)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas
- 1/2 cup salsa or taco sauce
- 1 can black beans, drained and rinsed (optional)
- Taco seasoning to taste
Instructions
- Chop the pre-cooked chicken and veggies into bite-size pieces.
- In a large skillet, toss chicken, veggies, and taco seasoning over medium heat until warm.
- Set a tortilla in another skillet over medium heat and sprinkle cheese on one half.
- Pile the filling on top of the cheese, then add more cheese over the filling.
- Fold the tortilla and let the bottom crisp for 1-2 minutes.
- Carefully flip the quesadilla and crisp the other side.
- Cut into wedges and serve immediately.
Notes
Experiment with different veggies and seasonings to customize your quesadillas. Serve with guacamole and salsa.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: quesadillas, chicken, veggies, easy dinner, quick recipe