Chicken and Cheese Breakfast Quesadilla
A protein-packed breakfast quesadilla filled with seasoned chicken, melty cheese, and scrambled eggs. Perfect for breakfast, brunch, or meal prep!
Print Pin Servings: 4 quesadillas
Calories: 450kcal
Cost: $12-15
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
Nutrition
Serving: 280g | Calories: 450kcal | Carbohydrates: 35g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 255mg | Sodium: 680mg | Fiber: 3g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 20mg | Calcium: 250mg | Iron: 2mg