Chicken Quesadillas

5 from 1 vote

These chicken quesadillas are perfect to prep ahead and make the perfect snack!

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, Lunch/Dinner

Cuisine: Mexican

Servings: quesadillas

Calories: 198kcal

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 set aside.
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, Turn off heat and let cool. Once thoroughly cooled, add the cheese. Stir to combine and assemble the quesadillas.
Lay your tortillas in an assembly line fashion and start putting about 1 - 1 ½ tablespoons of the mixture onto eac Fold into half and press down to ensure the mixture is evenly spread out tortilla.
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.
You can make these quesadillas with any protein of your choice. Stewed beef will require more time, and shrimp less. I often use leftover beef keema as filling. They are great for lunch boxes.