Taco Quesadilla with Chicken

Time: 55 min | Difficulty: Easy

This chicken taco quesadilla is a simple and delicious combination of two popular Mexican dishes. Tender, well-seasoned and seared chicken meets a crispy fried tortilla with melted cheese. This recipe is ideal for a simple lunch or dinner and can be complemented with fresh ingredients like lettuce, tomatoes, or a mild salsa. Quick to prepare and versatile, it's perfect for everyday use.

Preparation: 25 min | Cooking: 30 min

A little detour into Mexican cuisine—and definitely not the last! Conclusion: We'd love to see more of this! It might take another try or two before it really comes close to the original—but that's exactly what makes it fun, right? – Prime Recipes

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Ingredients

Serves ~3

Nutritional information per serving

approx. 399 kcal | 43.8 g carbohydrates | 11.9 g fat | 29.0 g protein

Chicken Taco Quesadilla

• 2 chicken breast fillets

• Green onions

• 1/2 onion (~120 g)

• 2 tomatoes

• 8 garlic cloves

• 1 tbsp oregano

• 1 tbsp curry powder

• 1 tbsp chili powder

• 1 tbsp chicken broth

• 500 ml water

• 2 tbsp tomato pasta sauce (more if desired)

• 1 pinch of salt

For the quesadilla

• 8 tortillas (15 cm each)

• Cheddar cheese

• Chopped onions

• Chives (topping)

6-step preparation

1. Prepare and cook the chicken

• Rinse the chicken breast fillets, pat dry, and cut into large pieces.

• In a saucepan, bring the water to a boil along with the oregano, curry powder, chili powder, chicken broth, tomato pasta sauce, and a pinch of salt.

• Add the chicken pieces and simmer over medium heat for about 20-25 minutes, until the meat is tender.

2. Chop the vegetables

• While the chicken is cooking:

• Cut the onion and green onions into thin rings.

• Dice the tomatoes.

• Finely chop or press the garlic.

3. Shred the chicken

• Remove the cooked chicken from the cooking liquid and pull it apart with two forks (called "pulled chicken").

• Reserve some of the cooking liquid (optional for moistening the stuffing later).

4. Brown the stuffing

• Heat a little oil in a pan.

• Brown the onions, green onions, tomatoes, and garlic.

• Add the shredded chicken and mix well.

• Add a little more tomato pasta sauce or cooking liquid, if desired, to keep the mixture moist.

5. Prepare the quesadillas

• Place a tortilla in a hot, nonstick pan.

• Sprinkle some shredded cheddar cheese on one half of the tortilla.

• Spoon a portion of the chicken filling on top.

• Optional: Sprinkle chopped onions on top.

• Sprinkle some more cheese on top and fold the tortilla in half.

• Fry until golden brown on both sides, until the cheese is melted and the tortilla is slightly crispy.

6. Serve

• Cut the finished quesadillas into halves or thirds.

• Sprinkle with fresh chives and serve with salsa, guacamole, or sour cream, if desired.

💡 Save calories –

Total savings potential: 👉 Up to 100–150 kcal per serving if you:

• Halve the amount of cheddar or switch to light cheese

• Use only 6 tortillas instead of 8 or use smaller/lighter versions (e.g., protein or whole-grain wraps)

• Minimize or completely omit oil when frying (e.g., use a nonstick pan)

• Reduce garlic to 2–3 cloves – this is enough for flavor, but slightly reduces carbohydrates and eases digestion

• Avoid sugary pasta sauce or use passata with spices

👉 This way, the quesadilla remains hearty, moist, and high in protein, but is easier to digest and lower in calories – ideal for everyday use or meal prep.