These chicken quesadillas are perfect for meal prep! Serve them as an appetizer or even a light meal with a salad. My boys love them for after school snack!
WHAT YOU’LL NEED
Chicken: Any cut will do but I use chicken breast.
Veggies: onion, tomato, green chili (for heat, skip to keep it mild), cilantro.
Seasonings: I use salt and red chili powder and minced garlic.
Cheese: Mexican cheese or Kerrygold cheddar works well.
Tortillas: I use gluten free Siete almond flour tortillas.
HOW TO MAKE CHICKEN QUESADILLAS FROM SCRATCH
Ok so it is much much easier and time efficient to use store bought rotisserie chicken but if you follow a zabihah halal diet then the options are pretty limited. I tend to use up left over chicken but often I’ll batch make this filling and it lasts beyond the amount of quesadillas in this recipe. You can then use up the filling in omelets, salads and so much more!
Begin by boiling the chicken breasts in water, garlic, salt and red chili powder. That takes about 30 minutes.
While the chicken is boiling, get started on chopping the veggies. Once the chicken is cooked through, cook down the water and then add the onions, saute till translucent and the water has dried. You will be left with the dried seasonings. This adds to the flavor of the filling. Next mix all the vegetables and the chicken.
The mixture will have come to room temperature. If not, wait till it cools down so more before adding the shredded cheese.
Mix everything together and then start assembling the quesadillas or store for up to 3-4 days in an airtight container. You can also freeze it for up to a month.
Lay your tortillas in an assembly line fashion and start putting about 1 – 1 ½ tablespoons onto each tortilla. Fold into half and press down to ensure the mixture is evenly spread out.
Put a large skillet over medium high heat and once hot, add 1 tablespoon of oil to the pan. Put 2-3 quesadillas (depending on how big they are) on the pan and let brown on one side for about 30 seconds, before flipping and browning the other side. Drain on a wire rack or paper towel lined plate. Enjoy with salsa, guacamole and sour cream.
- After assembly I cut them in quarters and stack a couple of quesadillas so that it is enough for two servings at least. Then I wrap them in foil and then put them in a zip top bag. These can stay in the freezer for a month or more.
- When ready to eat, simply thaw on countertop for 15-20 minutes and then heat in a toaster oven till heated through.
HERE ARE MORE MEAL PREP FRIENDLY RECIPES
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- 3 boneless skinless chicken breasts
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 2-3 cloves garlic minced or 1 teaspoon garlic, crushed
- 1 medium yellow onion chopped
- 1 small - medium sized tomato chopped
- 1 medium green chili pepper chopped
- 1 bunch cilantro chopped
- 1 6 ounce bag Mexican style shredded cheese
- 12 -16 gluten free tortillas I use Siete almond flour tortillas
- In a saucepan put chicken pieces and enough water to cover the meat.
- Add salt, red chili powder and garlic.
- Boil for about 30 minutes on medium low heat.
- Once the chicken is cooked through, take it out and give it a rough chop. Let the leftover water in the saucepan dry till you have just the spice residue but be careful that it doesn’t burn.
- While the water is drying, chop the vegetables and have them ready to add to the saucepan.
- Once the water has dried, add the chopped onions first. Let them turn translucent and the water from the onions dry before adding the rest of the veggies and the chicken.
- Mix to combine and let cool.
- Once thoroughly cooled, add the cheese. Now you have a mixture that you can start assembling the quesadillas with or store for up to 3-4 days in an airtight container. You can also freeze it for up to a month.
- Lay your tortillas in an assembly line fashion and start putting about 1 - 1 ½ tablespoons onto each tortilla.
- Fold into half and press down to ensure the mixture is evenly spread out.
- Put a large skillet over medium high heat and once hot, add 1 tablespoon of oil to the pan.
- Put 2-3 quesadillas ( depending on how big they are) on the pan and let brown on one side for about 30 seconds, before flipping and browning the other side. Drain on a wire rack or paper towel lined plate.
- Enjoy on its own or with salsa and guacamole.
- These quesadillas are meal prep friendly and can be frozen for up to a month in the freezer.
- You can make these quesadillas with any protein of choice. Beef will require more time and shrimps can be sautéed or pan fried and added to the chopped vegetables.
- These quesadillas are great for lunch boxes too!