Quesadillas are an essential recipe to have in everyone’s back pocket since the process of making good quesadillas is extremely simple. These ones pack an additional protein punch and yield a cheesy, crispy, flavorful dish sure to satisfy anyone.
These quesadillas are an absolute gem of a recipe, especially for an athlete with a busy schedule. You can prepare the filling a full week in advance and add any protein you wish. At my house, this made for a quick and easy dinner to whip up after a late-night practice or even to bring to school as a fast meal before a game or a meet. Serve them with sour cream or guacamole and you’ve got yourself the perfect meal.
Ingredients
For the filling (proportions as you need and to taste):
- Sliced Lunchbox Peppers
- Sliced Onions
- Sliced Mushrooms
- Sliced Jalapeños
- Shredded Rotisserie Chicken
- Salt
- Pepper
- Chili Flakes
- Taco Seasoning
- Olive Oil
For the quesadillas:
- Low Fat Pepper Jack Cheese (shredded)
- Whole Wheat Tortillas
- Sour Cream
- Guacamole
Directions
1First, add some olive oil to a pan, and to that add chili flakes. Let the spice infuse before adding the onions and peppers. Let these cook for a bit before adding the mushrooms. To the veggies mix in the chicken and all the seasonings and let it all come together.
2Now the filling can be rested in the fridge for up to a week and you can use it whenever you feel. Once ready to use heat up the filling and along with it, a pan and toss in the tortilla.
3Once the tortilla is getting warm, on one half of the tortilla add the first layer of shredded pepper jack cheese, then the filling, and then finally more cheese. Flip the empty half over the side with the fillings and cook until crispy. Serve with sour cream and guac and enjoy!
