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Protein Quesadilla Recipe

Name: Wow Juices and Shakes Protein Quesadilla Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count large whole-wheat tortillas; 2 cups cooked chicken breast, shredded (or cooked turkey); 1 cup black beans, rinsed and drained; 1 cup low-fat shredded cheddar cheese; 0.5 cup low-fat shredded Monterey Jack cheese; 0.25 cup plain Greek yogurt; 0.5 cup frozen corn, thawed; 0.5 cup red bell pepper, finely diced; 2 count green onion, thinly sliced; 2 tbsp fresh cilantro, chopped; 1 tbsp fresh lime juice; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.5 tsp black pepper; 1 tsp olive oil or cooking spray; 1 count nonstick skillet or griddle; 0.5 cup optional salsa for serving; 0.5 cup optional avocado slices or guacamole

Inspired by Wow Juices and Shakes

Time30m

Serves4

Make Protein Quesadilla Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Quesadilla filling

4 count large whole-wheat tortillas

2 cups cooked chicken breast, shredded (or cooked turkey)

1 cup black beans, rinsed and drained

1 cup low-fat shredded cheddar cheese

1/2 cup low-fat shredded Monterey Jack cheese

1/4 cup plain Greek yogurt

1/2 cup frozen corn, thawed

1/2 cup red bell pepper, finely diced

2 count green onion, thinly sliced

2 tbsp Fresh cilantro, chopped

1 tbsp Fresh lime juice

1 tsp Ground cumin

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Cooking & finishing

1 tsp olive oil or cooking spray

1 count nonstick skillet or griddle

1/2 cup optional salsa for serving

1/2 cup optional avocado slices or guacamole

Method

Quesadilla filling prep

Shred and combine protein

If using leftover cooked chicken or turkey, shred into bite-sized pieces (about 2 cups). Place shredded meat in a medium mixing bowl.

Mix beans and vegetables

Add the rinsed black beans (1 cup), thawed corn (1/2 cup), diced red bell pepper (1/2 cup), and sliced green onions (2). Stir to combine.

Season filling

Add ground cumin (1 tsp), smoked paprika (1/2 tsp), salt (3/4 tsp), and black pepper (1/2 tsp) to the bowl. Squeeze in fresh lime juice (1 tbsp) and add chopped cilantro (2 tbsp). Mix thoroughly so seasoning is evenly distributed.

Bind with yogurt and cheese

Fold in plain Greek yogurt (1/4 cup) and about half of the shredded cheeses (0.5 cup cheddar + 0.25 cup Monterey Jack). This lightly binds the filling while keeping calories moderate. Taste and adjust salt/pepper if needed.

Assemble and cook quesadillas

Preheat skillet

Heat a large nonstick skillet or griddle over medium heat. Add a small amount of olive oil (1 tsp) or lightly coat the pan with cooking spray and spread it with a paper towel so tortilla doesn't stick.

Assemble quesadilla

Lay one whole-wheat tortilla flat. Sprinkle a thin, even layer of the remaining shredded cheeses (0.5 cup cheddar + 0.25 cup Monterey Jack divided among tortillas) over half the tortilla. Spoon about 3/4 cup of the filling mixture onto the cheese-covered half, spreading evenly but leaving a 1/2-inch rim. Fold the empty half of the tortilla over the filling to form a half-moon. Repeat to assemble remaining tortillas.

Cook first side

Place the assembled quesadilla in the preheated skillet. Cook 2–3 minutes without pressing, until the bottom is golden-brown and crisp and the cheese begins to melt. Reduce heat to medium-low if browning too quickly.

Flip and finish

Carefully flip the quesadilla with a spatula and cook the other side 1.5–2 minutes more, pressing gently to help the cheese and filling fuse and to achieve an even golden crisp. Repeat cooking for remaining quesadillas, adding a little oil or spray to the pan if needed.

Rest and slice

Transfer cooked quesadillas to a cutting board and let rest 1 minute to let cheese set slightly. Slice each quesadilla into 3–4 wedges using a sharp knife or pizza cutter.

Serve

Serve immediately with optional salsa (1/2 cup) and avocado slices or guacamole (1/2 cup) on the side. For extra protein, dollop additional Greek yogurt on top instead of sour cream. Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet or oven to keep crispness.