Who doesn't love Chicken Quesadillas? Even better when they are Healthy Chicken Quesadillas! This easy recipe reminds me of what I used to eat when I would go to Taco Bell as a child. Their delicious taste has also been kid approved!
You can't go wrong when it comes to quesadillas, especially healthy chicken quesadillas! They are beyond simple to make and you can really tweak them to be anything you are craving at the moment. I just happen to be in the mood for chicken, but you can almost use anything you can shove inside one of these 🙂 I am also a big fan of using ground turkey!
Check out my Ground Turkey Quesadillas if you are a fan, as well! I have stated with past recipes, I always use plain greek yogurt as a substitute for sour cream. If you are looking to cut back on your carbs you can also make your quesadillas using my Cauliflower Wraps!
Why is plain greek yogurt better than sour cream
If you are looking for a substitute for sour cream than look no further. I did a side by side comparison of the two and I even chose low fat sour cream.
| Plain Greek Yogurt | Light Sour Cream | |
|---|---|---|
Calories | 90 | 160 |
Total Fat | 0 g | 10 g |
Saturated Fat | 0 g | 6 g |
Trans Fat | 0 g | 0 g |
Cholesterol | 10 mg | 40 mg |
Sodium | 65 mg | 80 mg |
Total Carbohydrates | 6 g | 8 g |
Dietary Fiber | 0 g | 0 g |
Sugar | 2 g | 16 g |
Protein | 16 g | 8 g |
Ingredients to make these quesadillas
To make these yummy quesadillas you will see a picture and list below of all the ingredients you will need.
- chicken broth - I always use low sodium chicken broth Pacific Food Organic Free Range Chicken Low-Sodium Broth is my fave.
- tomato, chopped - I recommend using serrated knife when slicing tomatoes. This type of knife cuts through the tomato skin without smashing it down.
- clove of garlic, minced - to cut corners and time I usually buy my garlic already minced. Spice World Organic Garlic
- whole wheat tortillas or you can choose corn tortillas. I would either have 1 whole wheat tortilla or 2 corn tortillas if you are watching what you're eating.
- bell peppers, sliced into strips
- shredded cheese of choice ( I used Colby-Jack),
- ground chicken or ground turkey.
- plain greek yogurt for dipping, as my healthy sub for sour cream.
- salsa - optional for dipping
- homemade taco seasoning listed below
Homemade Taco Seasoning Recipe
I choose to make my own taco seasoning. I am not a fan of anything that comes in a package because the preservatives that are used in them. So, try and stir clear of any preservatives. Below is my homemade taco seasoning I always use for almost all of my Mexican dishes.
Homemade Taco Seasoning -
- 1 tbsp cumin
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- ⅛ tsp kosher salt
- ⅛ tsp ground black pepper
How to make chicken quesadillas
I start off by heating a medium non-stick skillet to medium heat and add your oil. Sauté the onions, garlic and peppers until soft, about 5 minutes. Sprinkle in some salt and pepper. Next, add the tomatoes and simmer for a few more minutes more until the liquid has evaporated.
Add the chicken (or ground turkey) and stir well to combine. Cook until no longer pink. Then, toss in your chicken broth and remaining seasonings. Stir to combine. Cover and simmer for 10 minutes, until liquid is absorbed and flavors are enhanced.
Now, for assembling your Quesadillas
I absolutely LOVE my panini press. I use this to make my quesadillas everytime. I've linked some I recommend below. If you don't own one then spray a cold small non-skillet with the nonstick spray and heat over medium heat. Place tortilla in the pan and sprinkle with a handful of the cheese.
Add about a quarter of the chicken (or ground turkey) mixture and top with another handful of cheese. Cover with another tortilla and cook for 2 - 3 minutes or until brown. Flip the quesadilla over and cook for an additional 2 minutes.
Remove from the heat and cut into wedges. Keep the quesadilla warm while cooking the remaining quesadillas. Serve with salsa and plain greek yogurt (my healthy sub for sour cream).
Panini Press for Life!!!!
One amazing product that I would recommend investing in is a panini press. I do own one and I make my quesadillas in the panini press. It makes the outside of the tortilla extra crispy. Here are some I found on amazon that I recommend trying.
Elite Cuisine Electric Panini Press
How to use a panini press
First, plug in your panini press. Spray the top and bottom of the inside with cooking spray. Lay your tortilla down and top with some cheese. Next, scoop out your chicken and veggie mixture and lay it on top of your cheese.
Then, add more cheese on top of your chicken and veggies. Last, fold your tortilla over and close your panini to cook and crisp up your tortilla to create your perfectly looking quesadilla!
Tips and FAQ's
Slice them very thin when making quesadillas so you don't get big chunks when your taking bites.
A serrated knife will keep your tomatoes from being smashed while slicing them. It cuts through the tomato skin perfectly.
Other recipes you might enjoy trying
If you give these quesadillas a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Healthy Chicken Quesadillas
Equipment
- panini press
- medium non-stick skillet
- small non-stick skillet
- spatula
Ingredients
- 2 tbsp low-sodium chicken broth
- 1 tbsp avocado oil
- 1 tomato diced
- ½ small onion diced
- 1 garlic clove minced
- whole wheat or corn tortillas
- 3 bell peppers thinly sliced
- 1 cup reduced fat shredded cheese
- 16 oz ground chicken or ground turkey
- plain greek yogurt for dipping
- salsa for dipping
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- kosher salt to taste
- ground black pepper to taste
- coconut cooking spray
Instructions
- Heat a medium non-stick skillet to medium heat. Add oil and saute onion, garlic, and peppers for about 5 minutes. Season with salt and pepper.
- Add tomato and simmer for a few more minutes, seasoning again with salt and pepper to your liking.
- Add the chicken or turkey and stir well to combine. Cook until chicken or turkey is no longer pink.
- Next add in your broth and remaining seasons and stir to combine.
- Stir on medium heat for another 5 minutes and add remaining spices then turn down heat to a simmer and cover for another 10 minutes until most of the liquid is absorbed and the flavors are enhanced.
- Spray a cold small skillet with coconut cooking spray or use a panini press, if you have one. Place tortilla on skillet or panini press and sprinkle with a handful of cheese on half of the tortilla. Add about a quarter of the chicken or turkey mix on top of the cheese and top with another handful of cheese. Close the tortilla over to close it. You can also fill the whole tortilla then you place a second one on top.
- Press down with the panini press or a spatula. Cook for 2 to 3 minutes. If using a skillet flip the tortilla over and cook for another 2 to 3 minutes. If using the panini press your quesadilla is ready to eat.
- Remove from heat and cut into wedges or serve whole. Serve with plain greek yogurt and salsa for dipping. Can also top with a sliced avocado if you desire.
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