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High Protein Breakfast Quesadilla With Chicken & Cheese - Simple, Satisfying, and Fast

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients
  

  • 1 large flour tortilla (8–10 inches; whole wheat if you prefer)
  • 1/2 to 3/4 cup cooked chicken, shredded or chopped (rotisserie works great)
  • 2 large eggs (optional but boosts protein and fluffiness)
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1–2 teaspoons olive oil or butter for the pan
  • 2 tablespoons chopped onion (optional)
  • 2 tablespoons diced bell pepper or jalapeño (optional)
  • Salt and black pepper to taste
  • 1/4 teaspoon chili powder or smoked paprika (optional)
  • Salsa, hot sauce, or Greek yogurt for serving
  • Fresh cilantro or green onion for garnish (optional)

Instructions
 

  • Prep the filling: If your chicken is plain, toss it with a pinch of salt, pepper, and chili powder or smoked paprika. Set aside.
  • Cook the veggies (optional): Heat a nonstick skillet over medium heat with a small drizzle of oil. Sauté onion and peppers for 2–3 minutes until softened. Remove to a plate.
  • Scramble the eggs: Beat the eggs with a pinch of salt and pepper. Add a touch more oil to the skillet and scramble just until softly set. Don’t overcook. Transfer to the same plate as the veggies.
  • Assemble in the pan: Reduce heat to medium-low. Add a thin layer of oil or butter. Place the tortilla in the skillet. Sprinkle half the cheese over one half of the tortilla.
  • Add the protein: Layer on the chicken, scrambled eggs, and any cooked veggies. Top with the remaining cheese. Fold the tortilla over to create a half-moon.
  • Crisp and melt: Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden and the cheese is melted. Adjust heat to avoid burning.
  • Finish and serve: Let it rest 1 minute on a cutting board to set. Slice into wedges. Serve with salsa, hot sauce, and a dollop of Greek yogurt. Garnish with cilantro or green onion if you like.