Chicken Queso Quesadilla
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 22 min · Chicken · high-protein
548 cal
34g protein
40g carbs
28g fat
per serving · estimated
Ingredients
- 1 cup Cooked shredded chicken
- 2 Large flour tortillas (burrito size)
- 1 cup Shredded Monterey Jack cheese
- 1 can (4 oz) Canned diced green chiles
- 1, diced Yellow onion
- 1/2 tsp Ground cumin
- 1 tbsp Butter
Method (tap to check — screen stays awake)
- Toss the shredded chicken with cumin, green chiles, and diced onion.
- Melt a little butter in a large skillet over medium heat.
- Place a tortilla in the skillet, cover half with cheese, then chicken mixture, then more cheese, and fold over.
- Cook until the bottom is golden, about 3 minutes, then flip and cook 2 more minutes until crisp and the cheese melts.
- Repeat with the remaining tortillas, adding butter as needed.
- Let rest 1 minute, then cut each quesadilla into wedges.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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