These naturally high-protein Chicken Quesadillas are one of my favourite, easy-to-make, quick meals on rotation right now. Coming together in under 30 minutes and perfect for quick meal nights or even for cooking over a camp stove this summer.
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Ya’ll are having a moment with high-protein foods and Costco rotisserie chickens right now, and these quick chicken quesadillas are a perfect fit. If you prep your seasoning ahead of time, you cut a few extra minutes off dinner prep.
These leftover chicken quesadillas are great for camping trips (bring a costco chicken, veggies, and pre-made seasoning mix), superbowl or party appetizers, or just for dinner!
Why I Love This Chicken Quesadilla Recipe
- Protein. Just as is, with a regular tortilla and cheese, this recipe has 34 g of protein for the quesadilla. You could bump up that number by using a protein tortilla and low-fat cheese.
- Quick & easy. Ready in under 30 minutes and easy to prep ahead by making a large batch of the seasoning.
- Leftover chicken. Using a rotisserie chicken makes this recipe super quick to put together. If you’re buying a Costco chicken this means it’s even more affordable to make for dinner.
- Cheap meal. Using a Costco rotisserie chicken will save you money because they sell it as a loss leader in their stores. Pair that with homemade tortillas (these cost very little to make) and home grown onion and peppers – you’re looking at some big savings! (Extra tip – buy onions and peppers on sale and chop and freeze for later)
- Filling and delicious. One of these quesadillas is very filling, but you could even stuff them with another 1/4 cup of chicken. I like to add a little extra chicken and cheese to my husband’s quesadilla, but the recipe proportions below I find yield the best results.
Modifications and Substitutions
- Freshly cooked chicken. Instead of leftover or rotisserie chicken, use fresh and season with salt and the quesadilla seasoning to make a “blackened chicken”.
- Tortillas. Swap with a high-protein or keto tortillas to meet your macros.
- Cheddar. Swap for a low-fat cheddar or even for a blend of monterey jack or pepper jack cheese. We always have cheddar on hand and the recipe tastes great with it – so we save some money by not buying single-use cheeses.
- Seasoning mix. Instead of making one, use your favourite taco seasoning or fajita seasoning. In a pinch I’ve just sprinkled chili powder, garlic powder, and maybe a touch of cumin (whatever you have on hand) and it was still delicious!
How to Make Chicken Quesadillas
Quesadilla Spice Mix (makes 8)
Personally, I find it a waste of time to only make enough for one serving. If I decide I want a little more spice, there’s nothing left! Place this in an air tight container, label, and set aside for future use! Should be good for up to 6 months.
In a small bowl or container, whisk together 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp mexican oregano, ½ tsp black pepper, and ½ tsp cumin.
Quesadilla Filling (makes 1)
Prep all your ingredients before beginning. Per person, shred ½ cup cheddar, chop ⅓ cup each of onion and bell pepper, and shred/chop ½ cup of rotisserie chicken.
Once you’re ready to cook (if serving multiple quesadillas) you can cook all of the filling together and set aside.
Cooking the Quesadilla
Preheat a 12″ skillet over medium heat and add 1 tsp avocado oil (or use cooking spray if using a non-stick pan to reduce fat). Once rippling, add in the chopped onion and peppers. Cook for 2-3 minutes until softened before tossing in the cooked chicken, 1 ½ tsp seasoning, and ¼ tsp salt per quesadilla. Stir together for 30 seconds – 1 minute until the spices coat the filling and chicken is lightly warmed. Splash a tbsp or two of water in the pan to loosen the spices and transfer the filling to a small bowl or plate. Wipe the pan clean before resuming. This is important if you do not have a non-stick pan so it doesn’t burn.
Place the pan back on the burner and reduce to medium-low. Add a tortilla to the pan and cover with cheese. Allow it to cook/melt ever so slightly before adding the filling mix to one side of the tortilla. Once you know the cheese won’t move when you fold it (it should NOT be completely melted), flip the cheese side over the filling side and press down gently to keep it together. Cook another 2-3 minutes, flipping once or twice to evenly brown the quesadilla. You may use cooking spray or more oil to crisp up the tortilla. I like to spritz some oil on each side to encourage a crispy, golden brown tortilla.
Serve with sour cream (or greek yogurt for more protein), salsa, or even avocado aji verde sauce (our fave).
What should I serve with my quesadilla?
Try my Summer Mexican Rice or Mexican Roasted Corn and Black Bean Salad as a side. Guacamole or Pico de Gallo for dipping.
If you’re looking for another recipe to use up your rotisserie chicken, try my Easiest Chicken Pozole Verde.
High-Protein Chicken Quesadillas
Ingredients
Equipment
Method
- In a small bowl or container, whisk together the chili powder, smoked paprika, garlic powder, onion powder, mexican oregano, black pepper, and cumin.
- Place this in an air tight container, label, and set aside for future use! Should stay fresh for up to 6 months.
- Prep all your ingredients before beginning. Per person, shred ½ cup cheddar, chop ⅓ cup each of onion and bell pepper, and shred/chop ½ cup of rotisserie chicken. Once you’re ready to cook (if serving multiple quesadillas) you can cook all of the filling together and set aside.
- Preheat a 12″ skillet over medium heat and add 1 tsp avocado oil (or use cooking spray if using a non-stick pan to reduce fat). Once rippling, add in the chopped onion and peppers.
- Cook for 2-3 minutes until softened before tossing in the cooked chicken, 1 ½ tsp seasoning, and ¼ tsp salt per quesadilla. Stir together for 30 seconds – 1 minute until the spices coat the filling and chicken is lightly warmed. Splash a tbsp or two of water in the pan to loosen the spices and transfer the filling to a small bowl or plate.
- Place the pan back on the burner and reduce to medium-low. Add a tortilla to the pan and cover with cheese. Allow it to cook/melt ever so slightly before adding the filling mix to one side of the tortilla.
- Once you know the cheese won’t move when you fold it (it should NOT be completely melted), flip the cheese side over the filling side and press down gently to keep it together. Cook another 2-3 minutes, flipping once or twice to evenly brown the quesadilla.
- Serve with sour cream (or greek yogurt for more protein), salsa, or even avocado aji verde sauce (our fave).
