Description
A healthier quesadilla filled with grilled chicken, vegetables, and reduced-fat cheese in a whole wheat tortilla. Crispy, cheesy, and packed with protein, it’s perfect for a quick and satisfying dinner.
Ingredients
Main Ingredients
- 4 whole wheat tortillas
- 2 cups cooked grilled chicken, shredded
- 1 cup reduced-fat shredded cheddar cheese
- 1 bell pepper, diced
- ½ onion, diced
- 1 cup spinach
- 1 tbsp olive oil
- 1 tsp taco seasoning
For Serving
- Salsa (optional)
- Greek yogurt (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened, about 4-5 minutes. Stir in the spinach and cook until wilted, around 1-2 minutes.
- Assemble Quesadilla: Place one whole wheat tortilla in the skillet. On half of the tortilla, sprinkle half of the cheese, followed by shredded chicken, sautéed vegetables, and taco seasoning.
- Cook Quesadilla: Fold the tortilla over the filling and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
- Repeat: Remove the cooked quesadilla from the skillet and repeat the process with remaining tortillas and ingredients.
- Serve: Slice the quesadillas into wedges and serve warm with salsa and Greek yogurt, if desired.
Notes
- Add black beans for extra fiber and protein.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Use reduced-fat cheese to keep this recipe healthier.
- You can substitute spinach with other leafy greens like kale or arugula.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
