Chicken Quesadillas
Each serving of these Chicken Quesadillas contains 40g protein and 518 calories—a moderate-calorie option for staying in a deficit while maintaining intake. Six servings batch on the stovetop in minimal time, stretching your prep across multiple days. Use this when you're balancing protein goals with controlled calorie intake.
Ingredients
- •Olive oil(53g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Chicken Breast, Boneless Skinless(454g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •1 teaspoon kosher salt
- •Bell Pepper
- •Bell Pepper
- •Yellow Onion
- •Corn, Sweet, Frozen(240g)
- •Onion powder(10g)
- •Garlic powder(10g)
- •Paprika, Smoked(10g)
- •Cumin, Ground(10g)
- •Oregano, Dried(10g)
- •1 teaspoon freshly cracked black pepper
- •Cilantro, Fresh(30g)
- •Cheese, Monterey Jack, 2%(240g)
- •Cheddar Cheese(240g)
- •Flour Tortillas
- •Sour Cream
Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.
- •Guacamole, Store-Bought
- •Pico De Gallo, Fresh
Instructions
- 1In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the chicken in a single layer. Season with salt and cook until browned all over, about 6 minutes. Add the bell peppers and onions and cook, stirring often, until peppers and onions have softened, about 4 minutes more.
- 2Add the corn, onion powder, garlic powder, smoked paprika, cumin, oregano, and black pepper. Cook, stirring continuously, until everything is coated and corn is warmed through, about 2 minutes. Stir in the cilantro, if using, and transfer to a large bowl.
- 3In a medium bowl, combine the Monterey Jack and cheddar cheese. On a clean work surface, top half of each tortilla with 3 tablespoons of cheese. Top with ½ cup chicken filling and spread out into an even layer. Top with 2 tablespoons of cheese and fold the tortilla over the filling.
- 4Wipe out the skillet from the filling. Heat ½ tablespoon olive oil over medium-low heat. Once the oil is glistening, add two quesadillas at a time. Cook until golden brown and crispy, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining quesadillas, adding ½ tablespoon oil as needed.
- 5Cut the quesadillas into thirds and serve with the sour cream, guacamole, and pico de gallo if using.
Nutrition — Per Serving
518
calories
40g
protein
34g
fat
- Carbohydrates
- 15g
- Saturated fat
- 15.0g
- Sodium
- 618 mg
- Dietary fiber
- 3.2g
6 servings per batch · ~218g each
Macro data sourced from USDA FoodData Central
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How much protein does Chicken Quesadillas have per serving?
Each serving contains 40g of protein and 518 calories, with 34g fat and 15g carbs. This is a moderate-protein, moderate-calorie option that fits into balanced macro days without dominating your calorie budget.
How long does Chicken Quesadillas take to prep?
Chicken Quesadillas qualifies as quick prep and produces 6 servings in one stovetop session. This yields efficient batch cooking for covering multiple meals throughout your week.
Is Chicken Quesadillas good for fat loss?
At 518 calories with 40g protein and only 15g carbs, Chicken Quesadillas works well for fat loss phases when you need satisfying meals without excess calories. The protein content keeps you full while maintaining a calorie deficit.
