Easy Protein Lunch: Simple Chicken Quesadillas with Melted Cheese
Quick, crispy, and packed with protein, these easy chicken quesadillas make a flavorful and satisfying meal in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 cups cooked chicken breast, diced or shredded
- 1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 large flour tortillas (8–10 inch)
- 1 tbsp olive oil or butter
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
- Optional: sautéed onions, bell peppers, beans, jalapeños
Instructions
- Season diced chicken with cumin, chili powder, paprika, garlic powder, salt, and pepper.
- In a skillet over medium-high heat, cook chicken in oil until browned and cooked through. Remove and set aside.
- Lay out tortillas; on half of each, add a layer of cheese, then chicken, optional extras, and more cheese. Fold over.
- Wipe skillet clean and heat with a touch more oil. Cook each quesadilla 2–3 minutes per side until golden and cheese is melted.
- Let rest 1–2 minutes, then slice and serve warm with salsa, guac, or sour cream.
Notes
- Use pre-cooked or rotisserie chicken for faster prep.
- Add veggies or beans for extra texture and nutrition.
- Store leftovers in the fridge for up to 3 days; reheat in skillet or air fryer.