Mexican Street-Style Chicken Quesadillas
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 40 min · Chicken · high-protein
545 cal
35g protein
45g carbs
25g fat
per serving · estimated
Ingredients
- 1 cup Cooked chicken breast, shredded
- 2 large Flour tortillas
- 3/4 cup Mexican shredded cheese (e.g., Oaxaca or Monterey Jack)
- 1/4 cup Fresh cilantro, chopped
- 1/4 cup Salsa or pico de gallo
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Place one tortilla in the skillet, sprinkle half of the shredded chicken and cheese evenly over half of the tortilla.
- Fold the tortilla over to enclose the filling, pressing gently.
- Cook for 3-4 minutes on each side, until golden brown and cheese is melted.
- Repeat with remaining tortillas and filling.
- Slice each quesadilla into wedges and garnish with chopped cilantro and salsa.
- Serve hot with extra salsa on the side.
- Enjoy your quick and flavorful Mexican quesadillas.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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