Hey, sunshine! Ready to add a burst of flavor to your morning? Imagine this: a warm, golden quesadilla filled with tender, perfectly seasoned chicken, gooey melted cheese, and a medley of your favorite breakfast goodies. It's like a party in your mouth that wakes you up with a smile!
This isn’t just any breakfast—it’s a quick, protein-packed treat designed to fuel your busy day. Whether you're dashing out the door or planning a delicious meal prep session, this Chicken and Cheese Breakfast Quesadilla is here to brighten your morning. So, why not give your day a kickstart with a little culinary fun? Enjoy every bite and feel the energy of a breakfast made with love, just for you!
Why You'll Love This Chicken and Cheese Breakfast Quesadilla
This isn't your ordinary quesadilla – it's a breakfast game-changer! By combining the beloved chicken and cheese quesadilla with breakfast elements, you get a protein-packed meal that works perfectly for breakfast, brunch, or even meal prep. With 25g of protein per serving, it's an excellent choice for those following a high-protein or low-carb diet.
The beauty of this recipe lies in its versatility. You can prepare the chicken ahead of time, making morning assembly quick and easy. Plus, you can customize it with your favorite breakfast ingredients while maintaining that classic quesadilla charm.
Jump to:
Ingredients
For the Chicken:
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 2 teaspoons Mexican-style seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For the Quesadillas:
- 4 large flour tortillas
- 2 cups Mexican cheese blend, shredded
- 4 large eggs, scrambled
- ½ cup bell peppers, diced
- ¼ cup red onion, finely chopped
- 1 cup baby spinach
- 2 tablespoons butter for cooking
Optional Toppings:
- Fresh cilantro
- Fresh avocado slices
- Pico de gallo
- Sour cream
- Hot sauce
Instructions
1: Prepare the Chicken
- If using raw chicken, season it with Mexican-style seasoning, garlic powder, onion powder, salt, and pepper
- Heat olive oil in a large skillet over medium heat
- Cook the chicken until done (about 6-8 minutes per side) or heat pre-cooked chicken
- Shred the chicken using two forks and set aside
- Wipe the skillet clean for later use
2: Prepare the Eggs and Vegetables
- In a separate pan, scramble the eggs until just set but still slightly wet
- Sauté the diced bell peppers and red onion until slightly softened
- Wilt the spinach briefly and set all ingredients aside
3: Assemble and Cook the Quesadillas
- Carefully flip and cook for another 2 minutes until crispy and the cheese is fully melted
- Heat a large skillet or griddle over medium heat
- Butter one side of each tortilla
- Place one tortilla butter-side down in the skillet
- Layer ingredients on half of the tortilla in this order:
- ½ cup shredded cheese
- ½ cup shredded chicken
- Scrambled eggs
- Sautéed vegetables
- Additional ¼ cup cheese
- Fold the empty half over the filled half
- Cook for 2-3 minutes until golden brown
- Step 1: Prepare the Chicken
Cook seasoned chicken in olive oil until fully done, then shred it using two forks.
- Step 2: Prepare the Eggs and Vegetables
Scramble eggs until slightly wet and sauté bell peppers, red onion, and spinach until softened.
- Step 3: Assemble and Cook the Quesadillas
Layer ingredients on half a buttered tortilla, fold, and cook until golden brown.
Pro Tips for Perfect Quesadillas:
- Let the quesadilla rest for 1 minute before cutting to prevent the filling from falling out
- Use pre-cooked rotisserie chicken for a time-saving shortcut
- Shred your own cheese rather than using pre-shredded for better melting
- Don't overfill the quesadillas – this ensures even cooking and prevents spillage
- Press down gently with a spatula while cooking for extra crispiness
Meal Prep and Storage
These breakfast quesadillas are perfect for meal prep:
- Prepare the chicken and vegetables in advance
- Store assembled (uncooked) quesadillas in the refrigerator for up to 2 days
- To freeze, wrap each assembled quesadilla in foil and freeze for up to 3 months
- Reheat in a skillet or air fryer for the best texture
Dietary Variations
- Keto/Low-Carb: Use low-carb tortillas and add extra cheese
- Gluten-Free: Substitute with corn tortillas or gluten-free wraps
- Light Version: Use egg whites and reduced-fat cheese
- Vegetarian: Replace chicken with black beans or plant-based chicken alternatives
Equipment Needed
- Mixing bowls
- Large skillet or griddle
- Spatula
- Cheese grater
- Cutting board
- Sharp knife
Top Tip
Create a "cheese sandwich" effect by putting cheese on the bottom and top of your fillings. Start with a cheese layer directly on the tortilla, add your chicken and other ingredients, then finish with more cheese on top. This seals everything together when melted and prevents soggy tortillas, while ensuring every bite has the perfect balance of gooey cheese and fillings.
FAQ
What goes well inside a quesadilla?
Mexican-style shredded cheese (like Oaxaca or Chihuahua), meats (chicken, beef, or pork), beans, peppers, onions, tomatoes, and avocado make perfect quesadilla fillings. For breakfast versions, add scrambled eggs and crispy bacon or chorizo.
What are the 4 components of an authentic quesadilla?
The four essential components are: 1) Fresh corn or flour tortilla, 2) Melting cheese (traditionally Oaxaca cheese), 3) Protein filling (meat or beans), and 4) Fresh vegetables or herbs for garnish.
What is traditionally in a quesadilla?
A traditional Mexican quesadilla typically contains Oaxaca cheese (quesillo) on a corn tortilla, often with epazote herbs. Simple street-style quesadillas may only contain cheese, while restaurant versions might include meat, mushrooms, or squash blossoms.
Is it better to put a quesadilla in the oven or pan?
A pan or griddle (comal) is better for quesadillas. It gives you more control over the heat, creates the perfect crispy exterior, and allows you to monitor the cheese melting. The oven can make tortillas dry and doesn't create the same crispy texture.
Rise & Shine with Our Chicken and Cheese Breakfast Quesadillas !
Hey there, fellow food lover—let's get cooking! I've got a delicious treat for you: our Chicken and Cheese Breakfast Quesadilla, where classic breakfast flavors meet the bold, vibrant taste of Mexican cuisine. This isn’t just any morning meal—it’s a protein-packed, satisfying delight, perfect for busy weekdays or a relaxed weekend brunch.
Picture this: tender, seasoned chicken combined with melty, gooey cheese and a medley of fresh veggies, all wrapped in a crispy quesadilla that keeps you full and fueled until lunchtime. Whether you're grabbing a quick bite or prepping meals for the week, these quesadillas are sure to become a staple in your morning routine.
Feel free to get creative! Experiment with different fillings and toppings to make it your own. And while you're at it, check out our High-Protein Breakfast Burritos Recipe for another fantastic way to start your day with a nutritious, energizing meal. Don't forget to try our Avocado Toast with Poached Egg Recipe too—because great mornings deserve great food.
Enjoy every bite, and happy cooking!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Chicken and Cheese Breakfast Quesadillas :
Chicken and Cheese Breakfast Quesadilla
Equipment
- 1 Large non-stick skillet or griddle (10-12 inch)
- 1 Flat spatula for flipping
- 1 Cutting board
- 1 Sharp knife
- 1 Cheese grater
- Measuring cups and spoons
- 2 Mixing bowls (2-3 medium)
- 1 Serving plate
Ingredients
For the Chicken:
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 2 teaspoons Mexican-style seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For Assembly:
- 4 large flour tortillas
- 2 cups Mexican cheese blend, shredded
- 4 large eggs, scrambled
- ½ cup bell peppers, diced
- ¼ cup red onion, finely chopped
- 1 cup baby spinach
- 2 tablespoons butter for cooking
Optional Toppings:
- Avocado slices
- Pico de gallo
- Sour cream
- Hot sauce
- Fresh cilantro
Instructions
Instructions
- Season and heat shredded chicken with spices in olive oil until warm.
- Scramble eggs until just set; sauté vegetables until softened.
- Butter one side of tortilla, place butter-side down in skillet over medium heat.
- Layer on half of tortilla: cheese, chicken, eggs, vegetables, more cheese.
- Fold tortilla in half, cook 2-3 minutes per side until golden and crispy.
- Let rest 1 minute before cutting.
Notes
- Use pre-shredded chicken for quick assembly
- Don't overfill to prevent spillage
- Let ingredients cool slightly before assembling
- Press gently while cooking for extra crispiness
Leave a Reply