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.
Poach for 20 minutes on medium heat. Once the chicken is cooked through, remove it and roughly chop it. Increase the heat to high and let the leftover water in the saucepan dry until only the spice residue remains.
While the water is drying, chop the vegetables and set them aside.
Once the water has dried, add the chopped onions first. Cook until translucent, then let the moisture released from the onions evaporate before adding the rest of the veggies and the chicken.
Mix to combine. Turn off the 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 add about 1-1 ½ tablespoons of the mixture onto one side of each tortilla. Fold in 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. Add 2-3 quesadillas ( depending on size) to the pan and cook for 30 seconds per side. Drain on a wire rack or paper towel-lined plate.
Enjoy on its own or with some 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 takes longer, and shrimp takes less time. I often use leftover beef keema as filling. These are great for lunchboxes.