Description
This High-Protein Quesadilla Skillet is a smarter, skillet-style take on a classic favorite. It’s got all the cheesy, crispy edges of a quesadilla—without the flipping—plus a boost from lean chicken and fiber-rich beans. Cooked in one pan, sliced into wedges, and loaded with 40g+ of protein per serving.
Ingredients
2 cups cooked, shredded chicken breast
1 cup black beans, drained and rinsed
1 cup shredded Mexican blend or cheddar cheese
2 medium flour tortillas (high-protein if available)
1/2 cup diced bell pepper or onion
1/2 teaspoon cumin
Salt and pepper to taste
Olive oil or cooking spray for the pan
Optional toppings: salsa, Greek yogurt, avocado
Instructions
Preheat Skillet: Heat a large oven-safe skillet over medium. Lightly grease with oil or spray.
Layer First Tortilla: Place one tortilla flat in the skillet.
Add Filling: Layer with chicken, beans, cheese, bell pepper, cumin, and seasonings.
Top & Bake: Place the second tortilla on top. Press gently. Transfer skillet to oven and bake at 375°F (190°C) for 10–12 minutes, or until golden and crisp.
Slice & Serve: Let cool slightly, then slice into wedges. Serve with toppings.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner